You could try a slightly different flavor by adding almond extract instead of vanilla, if that’s your thing. I thought the recipe was so close to perfection as is, that I’m not going to change a thing when I make these for our family dinner.
However, I’m thinking of melting some dark and white chocolate so that I could decorate these with it. Not for flavor, just for a little bit of extra touch! I know all the kids will go crazy the minute they see these – and I have a feeling some grown-ups are going to be pretty excited, too!
Graham Cracker Mix:
1 cup Graham Cracker Crumbs
6 tbl. Domino Sugar
1 cup Land O’ Lakes Unsalted Butter, melted
Cream Cheese Filling:
1 cup Domino Sugar
4 Eggland’s Eggs, room temperature
4 Packages Cream Cheese (8 oz.), room temperature
1 tsp. Vanilla Extract
Preheat oven to 350o F. If you use a convection oven, preheat to 3250 F.
Fill mini cupcake pans with mini cupcake pan liners.
Mix together graham cracker crumbs, 6 tablespoons sugar, and melted butter.
Fill each min cupcake liner with graham cracker crumb mixture. Press with thumb or other tool.
Add filling on top of crumb mixture until just below the top of the liner.
Bake for 12 minutes (10.5 minutes if using convection oven). Do not let them get brown.
Remove from oven and let cool for about 5-10 minutes.
Gently remove and make layers in your favorite storage container using wax paper or parchment paper to separate the layers.
Cool in refrigerator for at least 3 hours.
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Quick tip: This recipe makes about 6 dozen mini cheesecakes.
Big thanks to Guy’s Home Kitchen for this delicious recipe!