Tool

• 1 regular muffin pan (12 cavities)

• Cupcake liners

• Stand mixer with whisk attachment

Ingredients

For the crust

• 8 graham cracker full sheets

• ¼ cup toasted pecans

• 3 tablespoons granulated sugar

• ½ teaspoon ground cinnamon

• 4–5 tablespoons unsalted butter, melted

For the cheesecake

• Two 8‑oz packages cream cheese, room temperature

• ½ cup granulated sugar

• ¼ teaspoon salt

• ¼ cup sour cream, room temperature

• 1½ teaspoons vanilla extract

• 2 large eggs, room temperature

Direction

Make the crust

• Preheat oven to 350°F. Line a 12‑cup muffin pan with paper liners.

• Pulse graham crackers and pecans in a food processor until finely broken.

• Add sugar and cinnamon; pulse to combine.

• Pour in 4 tablespoons melted butter; pulse until evenly moistened.

• Pinch mixture — if it sticks together, it’s ready; if dry, add remaining butter.

• Divide mixture among muffin cups (about 2 packed tablespoons each).

• Press firmly using a shot glass or small measuring cup.

• Bake 8–10 minutes until fragrant and lightly darker.

• Cool slightly while preparing filling.

Make the filling

• Beat cream cheese on medium speed 2–3 minutes until creamy.

• Add sugar and salt; mix 1 minute, scrape bowl, mix 1 more minute.

• Add sour cream and vanilla; mix 2 minutes until smooth.

• Add eggs one at a time on medium‑low, mixing until incorporated.

• Scrape bowl and mix once more until completely smooth.

Assemble and bake

• Scoop a scant ¼ cup filling into each muffin cup (nearly full).

• Bake 15–17 minutes until centers jiggle slightly when gently shaken.

• Cool completely in the pan.

• Remove cheesecakes and serve immediately or chill 2 hours.

• Garnish with whipped cream, berries, chocolate sauce, cherry pie filling, or enjoy plain.

Notes

• Store in an airtight container up to 3 days.

• Freeze up to 3 months; thaw in fridge 12 hours before serving.

• If cracks appear, simply add toppings — flavor stays perfect.

Nutrition

Calories: 285kcal Carbohydrates: 21g Protein: 4g Fat: 21g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 78mg Sodium: 241mg Potassium: 93mg Fiber: 1g Sugar: 15g Vitamin A: 695IU Vitamin C: 0.1mg Calcium: 57mg Iron: 1mg