cheesecake is one of the yummiest desserts, but can sometimes be a pain to make with a springform pan. much like making a cake in a bundt pan, I'm always crossing my fingers that it comes out of the pan perfectly. the beauty of these little babies is that no springform pan is required!
not to mention, you can change it up with toppings. caramel syrup goes really well, and chocolate chips too. you could basically make any kind of mini cheesecake that you feel like! I made these cherry cheesecakes for our housewarming party a few weeks ago, I love that the cherries bring out the most beautiful pop of red. these cheesecakes are great for parties because they're much easier to eat versus a whole pie. bonus, as a host, there's no slicing involved!
this post has got me reminiscing of high school days when we would go to the cheesecake factory at stonebriar mall. choosing just one slice was nearly impossible, I usually went with vanilla bean. what's your favorite kind of cheesecake?
-2/3 c. graham cracker crumbs
-2 T. sugar
-2 T. butter, melted
-2 8-oz. package cream cheese, softened
-.5 c. sugar
-3 t. lemon juice
-.5 t. vanilla
-preserves (optional) or chocolate chips
1. combine crumbs, sugar, and butter in a bowl.
2. press rounded crumb mixture onto bottom of each of 12 paper-lined muffin cups.
3. bake at 325 for 5 minutes.
4. combine cream cheese, sugar, juice, and vanilla, mixing at medium speed with mixer until well blended.
5. blend in egg, pour over crust, filling each cup ¾ full. bake at 325 for 25 minutes.
6. cool before removing from pan. chill.
7. I recommend removing the muffin liners so you can see the graham cracker crust! top with preserves just before serving.