Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a bowl, mix cream cheese and sugar until smooth.
- Add vanilla extract and sour cream, mixing well.
- Incorporate eggs one at a time, mixing after each addition.
- In another bowl, combine crushed graham crackers and melted butter.
- Press the graham cracker mixture into the bottom of mini cupcake liners in a muffin pan.
- Pour the cheesecake mixture over the crust in each liner.
- Bake for 20 minutes or until set. Let cool, then refrigerate for at least 2 hours.
- Top with red and green sprinkles before serving.
Notes
These mini cheesecakes can be prepared a day in advance for holiday gatherings. Swap sprinkles with crushed candy canes for a peppermint twist.