12 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar for the filling
1/2 teaspoon alcohol-free vanilla extract
1 large egg, room temperature
1/4 cup sour cream, room temperature
Fresh raspberries or cranberry sauce for topping
Instructions
Preheat your oven to 325 degrees Fahrenheit. Line a standard 12 cup muffin tin with paper liners. This ensures that the cheesecakes are easy to remove and keeps them looking tidy for your holiday dessert table.
In a small bowl, combine the graham cracker crumbs, two tablespoons of sugar, and the melted butter. Stir until the mixture looks like wet sand. Press about one tablespoon of the mixture into the bottom of each muffin liner, using the back of a spoon to pack it down firmly.
In a large mixing bowl, beat the softened cream cheese and the half cup of sugar together until the mixture is completely smooth and fluffy. It is very important that the cream cheese is at room temperature to avoid any lumps in your final dessert.
Add the egg, alcohol-free vanilla extract, and sour cream to the bowl. Mix on low speed just until combined. Be careful not to overbeat the batter at this stage, as adding too much air can cause the cheesecakes to crack while they bake.
Divide the cheesecake batter evenly among the 12 muffin liners, filling each about three quarters of the way to the top. Place the tin in the oven and bake for 18 to 22 minutes. The edges should be set, but the centers should still have a slight jiggle.
Remove the tin from the oven and let the cheesecakes cool completely at room temperature. Once cooled, move them to the refrigerator to chill for at least three hours, or preferably overnight. This helps the flavors develop and ensures the perfect firm texture.
