Prep: Preheat the oven to 350F. Line the 12-count muffin pan with cupcake liners.
Crust: Using a food processor, pulse the 5 full sheets of graham crackers into a fine crumb. Add meltedbutter and sugar. Pulse until fully combined.
5 full sheets graham crackers, 2 tablespoons (28g) melted butter, 2 tablespoons (24g) sugar
Bake: Evenly distribute the crust into each of the 12 muffin pan. Firmly press the crust into place—Bake for 5 minutes. Fully cool before filling with cheesecake batter.
Prep: For best results, have all dairy products at room temperature. Measure all ingredients before starting.
Mix: Using a hand mixer on low - medium speed, blend creamcheese and sourcream. Add sugar and vanillaextract and continue blending. Next, add the two eggs, one egg at a time, until homogenous. Scrape down the sides of the bowl as needed and continue to blend. This step is needed to ensure a homogenous batter.
16 oz (454g) cream cheese, room temperature, ⅓ cup (57g) sour cream, room temperature, ½ cup (100g) sugar, 1 teaspoon (4g) vanilla extract, 2 large eggs, room temperature
Bake: Evely distribute the cheesecake batter across the individual 12 muffin pans. Bake at 350f/175c for 17-20 minutes. You will know the cheesecake is done when the edges are set, and the center is a little "wobbly." Remove from oven and allow to cool for one hour before serving.
Dairy: All dairy should be at room temperature. When I make this, I leave the cream cheese out overnight. This ensures the smoothest consistency. If the cream cheese is cold, the cheesecake will not be perfectly smooth. Grahan Crackers - I used chocolate graham crackers because, well, I am a chocoholic. However, traditional New York-style cheesecake is made with regular graham crackers. Use whichever flavor you prefer.Storage: Remove any toppings. You can store it in the refrigerator, store it in an air-tight container for up to three days. In the freezer, store using a freezer bag inside an airtight container for up to one month.Affiliate: The equipment section may contain affiliate links to products used in this recipe.
Amount Per Serving
Calories 213Calories from Fat 153
% Daily Value*
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Vitamin A 676IU14%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.