Four 4 5 Inch Cheesecakes with Nine Stir in Variations
Indulge in the ultimate dessert variety with these Four 4.5-Inch Cheesecakes featuring Nine Stir-In Variations—a customizable recipe perfect for personal-sized cheesecakes with endless flavor possibilities. Made with a rich, velvety cream cheese filling atop a buttery graham cracker crust, these miniature cheesecakes are both elegant and irresistible. Whether you're craving classic vanilla, decadent chocolate chip, fruity swirled raspberry, or daring caramel pecan, this versatile recipe allows you to craft a flavor for everyone at the table. With a quick 25-minute prep time and an easy-to-follow method for folding in your favorite add-ins, these cheesecakes are ideal for impressing guests or treating yourself to a variety of creamy delights. Perfect for parties, gatherings, or as a creative baking project, these cheesecakes are sure to become your go-to for small-scale indulgence and personalized flavor combinations.
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Ingredients
- 16 oz cream cheese
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 0.25 tsp salt
Directions
Step 1
Preheat your oven to 325°F (165°C) and place four 4.5-inch springform pans on a baking sheet.
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until the crumbs are evenly moistened.
Step 3
Divide the mixture evenly among the four pans, pressing it firmly into the base to create the crust. Set aside.
Step 4
In a large bowl, beat the cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add the sour cream and vanilla extract, and mix until combined.
Step 6
Add the eggs one at a time, beating just until incorporated after each addition. Do not overmix to avoid air bubbles.
Step 7
At this point, divide the batter evenly among the pans if no stir-ins are desired. For variations, see instructions below.
Step 8
Optional: Customize each cheesecake using one of the nine stir-in variations. Gently fold the desired stir-in ingredient(s) into the batter for each pan before pouring over the crust.
Step 9
Transfer the cheesecakes to the oven and bake for 28-30 minutes, or until the edges are set and the centers are slightly jiggly.
Step 10
Remove from the oven and let the cheesecakes cool to room temperature in the pans. Then refrigerate for at least 3 hours or overnight to set completely.
Step 11
Before serving, carefully remove the cheesecakes from the springform pans and add any desired toppings.
Nutrition Facts
| Serving size | (1005.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3481.0 |
| Total Fat 246.6g | 0% |
| Saturated Fat 142.2g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 1011.6mg | 0% |
| Sodium 2958.1mg | 0% |
| Total Carbohydrate 277.5g | 0% |
| Dietary Fiber 3g | 0% |
| Total Sugars 205.6g | |
| Protein 52.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 722.1mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 946.7mg | 0% |
Source of Calories