Mini Cheesecake Cups with Sour Cream Topping

Ingredients

• 2 8-ounce packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs
• 1/4 cup melted butter
• 1/2 cup sour cream
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350°F. Grease a 12-cup muffin tin with cooking spray.
2. In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, and beat until combined. Stir in vanilla.
3. In a small bowl, combine graham cracker crumbs and melted butter.
4. Fill each muffin cup with 1 tablespoon of graham cracker crumb mixture. Divide cream cheese mixture between muffin cups, filling each cup about three-quarters full.
5. Bake for 18-20 minutes, or until lightly golden and set. Allow to cool completely before removing from pan.
6. In a medium bowl, combine sour cream and 2 tablespoons of sugar. Dollop a spoonful of mixture on top of each cheesecake cup.
7. Chill for at least 2 hours before serving.

Interesting Facts

• The sour cream topping is the perfect complement to the creamy, sweet cheesecake.
• These mini cheesecakes are great for parties, potlucks, and holidays.
• Mini cheesecake cups can be stored in the refrigerator for up to 5 days.