Ingredients
Method
- Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
- Spoon about one tablespoon of the crust mixture into each liner and press down firmly using the back of a spoon or a small glass.
- Bake the crusts for 5 minutes, then remove from the oven and allow to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar on medium speed until completely smooth and fluffy.
- Add the eggs one at a time, beating on low speed until just incorporated, then stir in the vanilla extract and salt. Do not overmix.
- Divide the cheesecake batter evenly among the 12 muffin cups, filling them almost to the top.
- Bake for 18–20 minutes, or until the edges are set but the centers still maintain a slight jiggle.
- Cool the cupcakes gradually by turning off the oven and propping the door open slightly for 10 minutes.
- Remove from the tin and refrigerate for at least 4 hours before serving to allow the texture to fully set.
Notes
To prevent cracks, ensure all ingredients are at room temperature and avoid overbeating the eggs. If the cupcakes sink slightly, fill the centers with fruit preserves or chocolate ganache. For variety, try using crushed chocolate wafer cookies for the crust or top with whipped cream, fresh berries, or a drizzle of salted caramel.