Ingredients:

  • 1.5 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • 16 oz Philadelphia cream cheese, room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup full-fat sour cream
  • 1 tsp pure vanilla extract
  • 2 large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine 1.5 cups graham cracker crumbs, 3 tbsp sugar, and 5 tbsp melted butter. Mix until the texture resembles wet sand.
  3. Press approximately 1.5 tablespoons of the crust mixture into the bottom of each liner. Use a flat-bottomed glass to press firmly into a tight, even layer.
  4. In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the 16 oz room temperature cream cheese and 0.5 cup sugar on medium speed until completely smooth and creamy.
  5. Add 0.5 cup sour cream and 1 tsp vanilla extract. Mix on low speed until fully incorporated, scraping down the sides of the bowl as needed.
  6. Add the 2 large eggs one at a time, mixing on the lowest speed just until the yellow disappears. Do not over-mix to avoid introducing excess air.
  7. Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
  8. Bake for 18 minutes or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let cool completely in the tin.
  9. Refrigerate for at least 2 hours (or overnight) before removing from the tin and serving.