Do you like easy desserts that taste good? This recipe is one of those recipes that you will impress your guests!! Enjoy!
For the CRUST:
1 1/2 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
For the FILLING:
3 (8 ounce) bricks of cream cheese, softened
3/4 cup sugar
1/4 teaspoon salt
1 vanilla bean, split in half and seeds scraped
3 large eggs, at room temperature
1/3 cup heavy cream
For the TOPPING:
1 – Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.
2 – In a small bowl, combine the graham cracker crumbs, melted butter, sugar and cinnamon. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.
3 – In a medium bowl beat the cream cheese on medium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing wel after each addition, add in the heavy cream. Be careful not to over-mix.
4 – Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.
5 – Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving, preferably overnight.
6 – Before serving, top with Marina’s Cranberry Chutney or Marina’s Pear Ginger Chutney