Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and place a large rimmed sheet pan on the bottom rack filled halfway with hot water.
- Line a muffin tin with 12 metal cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand.
- Evenly spoon the crust mixture into the lined cups and press down firmly.
- In a large bowl, beat softened cream cheese and brown sugar until creamy and smooth.
- Add sour cream and flour, and beat until silky.
- Add the eggs one at a time, beating just until mixed in.
- Pour the cheesecake batter into the prepared cups, filling them almost to the top.
- Carefully place the muffin tin above the pan of water in the oven and bake for 25 minutes.
- Allow the cheesecakes to cool in the tin for 15 minutes, then transfer them to a wire rack to cool for 1 hour.
- Refrigerate for at least 4 hours, or overnight.
- Decorate with optional toppings and enjoy!
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 105mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 45mgIron: 0.5mg
Notes
To ensure a smooth batter, always use room temperature ingredients. Don't skip the chilling time; it's crucial for setting the texture. To store, keep them in a sealed container in the refrigerator for up to 5 days. Before serving, add fresh toppings for best presentation. You can freeze undecorated cheesecakes for up to 2 months. Thaw them in the refrigerator overnight before serving.
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