Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 large egg
- 12 graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- Strawberry topping (for serving)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs with melted butter, mixing until fully incorporated. Press this mixture firmly into the bottom of each cupcake liner in a muffin pan to create the crust.
- In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.
- Gently fold in the sour cream and the egg, mixing just until everything is combined. Avoid over-mixing to keep that light texture!
- Pour the cheesecake filling over the crust in each liner, filling them about two-thirds full.
- Bake for 18-20 minutes or until the centers are set but slightly jiggly.
- Allow to cool in the pan, then transfer to the refrigerator to chill for at least 2 hours.
- Serve topped with your favorite strawberry topping.
Notes
For the best results, use high-quality cream cheese. Consider dusting with powdered sugar or drizzling with chocolate sauce for an extra touch.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg