INGREDIENTS
Crust
- 1 1/2 c graham cracker crumbs
- 4 T butter, melted
- 3 T sugar
- 1/4 t cinnamon
Cheesecake Fillining
- 32 oz. cream cheese blocks, room temp.
- 1 1/2 c sugar
- 1/4 t salt
- 1 t vanilla extract
- 4 eggs, room temp.
Topping
- 8 oz. raspberry jam
INSTRUCTIONS
- preheat oven to 325 degrees
- line a standard-sized cupcake pan with liners
- in a small bowl mix together graham cracker crumbs, butter, sugar and cinnamon
- pour 1 T of mixture into the bottom of each cupcake liner and, using a cup, press it into an even packed layer
- bake for 5 min
Cheesecake filling
- in the bowl of an electric mixer whip cream cheese until fluffy
- add in sugar slowly and keep whipping until smooth
- add in eggs, one at a time
- now mix in the salt and vanilla
- pour in 3 T of cream cheese mixture into each cupcake liner
- tap tray on counter to bring the bubbles up to the top and pop them
- place in the oven for 22 minutes
- allow to cool for 5 min then remove them and transfer to a wire rack to cool to room temp
- place 2 teaspoons of raspberry jam in the top where a little dip forms
- move to the fridge to chill for 2-4 hours
- enjoy!
SOURCE ALLRECIPES
