-2 (8 ounce) packages of cream cheese
-3/4 cup white sugar
-1 1/2 tsp vanilla extract
-1 1/2 cups finely ground graham cracker crumbs
-1/3 cup white sugar
-6 tablespoons butter, melted
1) Preheat oven to 350°F. Lightly grease tins.
2) Mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well blended. Evenly distribute into tins.
3) In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Fill each tin with the mixture, almost to the top.
4) Bake for 15 minutes. Let cool and top with a teaspoon of your favorite garnish. I garnish it with either my homemade cherry or raspberry jam!
The mini cheesecakes are made in a “Nonstick 12 mini cheesecake pan” with removable bottoms for easy release of cakes.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast