- 1/2 c graham cracker crumbs
- 1 tsp sugar
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
1.Preheat oven to 300. Place mini paper baking cups in each of 18 mini muffin cups.
2.In medium bowl, mix crust ingredients until the crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
3.In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg ad vanilla extract until smooth.
4.Spoon enough cream cheese mixture to almost fill each cup completely.
5.Bake 20 to 25 minutes or until filling looks set. Refrigerate covered for 1 hour or until ready to serve.
Recipe found in Betty Crocker best cupcakes and cakes March/April 2011