Easy Mini Cheesecakes

Von Preppy Kitchen · 60 Min.

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Zubereitung

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. Pulse the graham crackers and toasted pecans in a food processor until broken into small pieces. Add the sugar and cinnamon and pulse to combine. Pour in 4 tablespoons of the melted butter and pulse until evenly distributed. If needed, mix by hand with a spatula.
3. Pinch some crumbs. If they feel moist and hold together, they are ready. If they feel dry and crumble, stir in the extra tablespoon of melted butter.
4. Divide the crumb mixture among the 12 cups, about 2 packed tablespoons each. Press each flat with a shot glass or small flat measuring cup. Bake 8 to 10 minutes, until fragrant and slightly darker. Set aside to cool slightly.
5. In a stand mixer with the whisk attachment, beat the cream cheese on medium for 2 to 3 minutes until creamy and smooth.
6. Add the sugar and salt and beat on medium for about 1 minute. Scrape the bowl and beat for another minute until fully combined.
7. Add the sour cream and vanilla and beat for 2 more minutes, scraping as needed, until completely smooth. Add the eggs one at a time on medium-low, letting each blend in before the next. Scrape the bowl and beat until smooth.
8. Scoop a scant 1/4 cup of batter into each cup using an ice cream scoop. The cups should be nearly full but no more than 1/4 inch below the rim of the paper liner.
9. Bake at 350°F for 15 to 17 minutes, until the centers jiggle only slightly when the pan is gently shaken. Let cool to room temperature in the pan.
10. Remove the mini cheesecakes from the pan and serve right away, or refrigerate about 2 hours until chilled.

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