Mini Cheesecakes
Ingredients:
For the Crust:
¾ cup graham cracker crumbs or cookies you like
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
For the Cheesecake:
16 oz cream cheese, softened
½ cup light brown sugar
¼ cup sour cream
2 tablespoons all-purpose flour
2 large eggs
For the Topping: (optional)
Caramel sauce
chocolate syrup
pecan halves
Instructions:
Preheat your oven to 350°F (175°C). Place a large rimmed sheet pan on the bottom oven rack and fill halfway with water to create steam. Line a muffin tin with 12 metal cupcake liners. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
Evenly distribute the mixture into the cupcake liners and press down firmly to create the crust.
In a large bowl, beat the softened cream cheese and light brown sugar until creamy and smooth. Add the sour cream and flour, beating again until well combined. Add the eggs one at a time, beating after each until just combined. Be careful not to overmix. Fill each cupcake liner with the cheesecake batter, making sure they are almost full.
Place the muffin tin on the oven rack above the pan of steaming water.
Bake for about 25 minutes, until the cheesecakes are set.
Remove from the oven and allow the cheesecakes to cool in the tin for about 15 minutes. Then, carefully remove the cheesecakes from the tin and place them on a wire rack to cool for 1 hour.
Refrigerate for at least 4 hours or overnight until completely chilled.
Drizzle each cheesecake with caramel syrup and chocolate syrup. Add whipped cream if you wish. Garnish with pecan halves on top for an extra crunch.