Cheesecake Cupcakes

These little babies are quite a hit among my family and friends. They are the perfect size and way easier to make than the traditional cheesecake. There are tons of different recipes for cheesecake out there, but I find the trick for any good dessert is to keep it simple. With only 7 ingredients, this dessert is a classic that anyone will love!

Crust:
1 cup graham cracker crumbs
1 Tbsp sugar
4 Tbsp unsalted butter, melted

Filling:
2 packages 8 oz cream cheese, room temperature
2/3 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream

Preheat oven 350 degrees.

For the crust, combine graham cracker crumbs, sugar, and butter in a bowl. Spoon about a teaspoon into each cupcake (with liner) and press down to form crust. Refrigerate while making the filling.

In a mixer fitted with the whisk attachment, whisk the cream cheese until smooth. Add sugar slowly. Scrape the sides of the bowl and then slowly add the eggs, vanilla extract, and sour cream. Fill each cupcake liner about 3/4 of the way. Bake for 18 minutes or until the centers are still slightly wobbly. Refrigerate overnight before eating.