Ingredients
- CRUST
- 1 sleeve graham crackers (about 9 crackers
- 2 tea. sugar
- 1/4 tea. salt
- 4 tbsp. butter, melted
- FILLING
- 2 (8 oz) pkgs. cream cheese, softened
- 1 cup sugar
- 2 tea. vanilla
- 1/8 tea. salt
- 3 eggs
- 1/4 cup heavy cream
Preparation
Step 1
Prepare crust: preheat oven to 350 degrees. Line 48 mini muffin pan cups with liners.
In a food processor, pulse graham crackers, sugar and salt until finely ground. Add butter; pulse until mixture resembles wet sand. Press about 12 heaping teasp. crumb mixture into bottom of each liner. Bake 5 minutes or until pale golden. Cool completely on wire racks.
Reduce oven temperature to325 degrees.
Prepare filling: in large bowl, with mixer on medium speed, beat cream cheese and sugar 3 minutes,m or until fluffy. Beat in vanilla and salt until combined. Add eggs one at a time, beating well after each addition. Beat in heavy cream. Divide filling among pr3epared liners.
Bake 12-15 minutes or until set but still slightly jiggly and moist in center. Let cool in pans 5 minutes; transfer to wire racks to cool completely.