Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 24 ounces (680g) cream cheese, softened (full-fat preferred)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well.
  2. Evenly distribute the graham cracker mixture into the muffin liners. Press firmly into the bottom of each cup.
  3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  4. Beat in eggs one at a time, then stir in vanilla extract. Be careful not to overmix.
  5. Spoon the cheesecake filling evenly over the graham cracker crusts.
  6. Bake in a preheated oven until the edges are set and the centers are almost set (they should still have a slight jiggle).
  7. Let the cheesecakes cool completely in the muffin tin, then refrigerate for at least 30 minutes before serving.