EF

Mini Cheesecakes
*Makes about 18 cheesecakes
*Bake at 325 degrees Fahrenheit
*Bake for 10-15 minutes (or until the middle is slightly wobbly)

Ingredients:
*Cupcake trays
*Cupcake liners
*Crust:

1 cups- Graham cracker crumbs

3 Tablespoons Buttermelted
4 Tablespoons Sugar

*Filling:

2 packages Cream Cheese

2 eggs
1 teaspoon Vanilla
1 cup sugar

Directions:
Crust:
1. Combine graham cracker crumbs, sugar and butter together.
2. Scoop about 1 tablespoon into each cupcake liner, and press firmly into bottom of pan (I
use the bottom of a cup small than the liner to press the crumb mix firmly into the pan.)
3. Refrigerate for 10-15 minutes (or while your mixing the filling).
Filling:
1. Beat cream cheese (make sure its room temperature, it makes it easier to beat), add sugar,
eggs, and vanilla.
2. Spoon 1 Tablespoon into each cupcake liner.
**If you have left over crust crumbs or filling after you add to each liner, just go back and add
some more to the ones already filled.**