Mini Cheesecakes

These little cups of yumminess are perfect for those days that you just want a little sweetness and not the WHOLE pan of brownies.  This recipe makes 24 mini cheesecakes; all of which can be frozen and taken out one or 5 at a time (depending on how hungry you are).

Mini Cheesecakes

To make the crust:

Combine:

1 c. graham cracker crumbs

1/2 c. sugar

1/3 stick of melted butter

Line your muffin pan with those little paper liners.

Put about 1/2 of a Tablespoon of crust mix into the cups.

Press into the bottom.

Bake crusts for 5 minutes in a 350 degree oven.

To make the cheesecake filling:

ALL INGREDIENTS NEED TO BE ROOM TEMPERATURE!!!

Combine:

1 1/8 c. sugar

1 1/4 Tbsp. cornstarch

1 1/4 # of cream cheese (2 1/2 - 8 oz. blocks)

2 1/2 oz. heavy whipping cream

3 eggs

2 egg yolks

1/2 tsp. vanilla

1/8 tsp. salt

Fill cups with cheesecake filling (up to about 1/8" from the top).

Bake for apx. 30 minutes in a 350 degree oven.

(or until it turns a little bit brown on top)

Top with whatever you like.  You could use the yummy caramel or some squished up strawberries.