This recipe is adapted from Sugar Spun Run's Cheesecake Recipe.
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 1/4 Cup sugar
- 10 Tablespoons butter, melted
Cheesecake
- 32 oz cream cheese, softened to room temperature
- 1 cup sugar
- ⅔ cups sour cream
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Instructions
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Preheat oven to 325 Degrees F (160 C).
- Line your CHUNKY Pan with parchment paper.
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Prepare Graham Cracker crust first by combining graham cracker crumbs and sugar and stirring well. Add melted butter and use a fork to combine ingredients well.
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Pour crumbs into your prepared pan and press firmly into the bottom. Set aside.
Cheesecake
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In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and mix until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
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Add sugar and mix again until creamy.
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Add sour cream, vanilla extract, and salt, and mix until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
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With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
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Pour cheesecake batter over the crust in the CHUNKY Pan.
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Bake for 35 to 45 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer.
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Remove from oven and allow cheesecake to cool for 1-2 hours or until room temperature.
- Wrap the pan in plastic wrap to make it air tight and place in the freezer overnight.
- Take it out of the freezer and remove the plastic wrap. Pull on the edges of the parchment to remove your whole cheesecake from the pan, then peel off the parchment and put the frozen cheesecake back into the CHUNKY Pan to cut.
- Cut along every slot until you have 144 mini cheesecake bites. (Because it's frozen, it will be a little harder to cut, but you'll get cleaner cuts and prettier pieces than if it wasn't frozen).
- Serve with whatever toppings you desire! Some ideas:
- hot fudge
- caramel
- berries
- sprinkles
- Tip: If serving at a party, you could place each bite into a mini cupcake liner to make it easier to serve