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Cheesecake Bites
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Description
Heavenly cheesecake bites to eat with your fingers. This recipe can be made a couple days before serving.
Ingredients
- FOR THE GRAHAM CRACKER CRUST:
- 2 cups Graham Cracker Crumbs
- 3 Tablespoons Granulated Sugar
- ½ teaspoons Cinnamon
- ¾ cups Melted Butter
- FOR THE FILLING:
- 3 packages (8 Oz. Size) Cream Cheese, Softened To Room Temperature
- 16 ounces, weight Sour Cream
- 2 teaspoons Vanilla
- 1 cup Granulated Sugar
- 3 Tablespoons Flour
- 3 whole Eggs, Beaten
Preparation
Preheat oven to 325ºF.
Line a 13×9 inch metal cake pan with parchment paper.
Combine crust ingredients and press in the bottom of the cake pan. Bake crust for 12-15 minutes. While the crust bakes, prepare cheesecake filling.
Beat cream cheese until smooth. Add sour cream, vanilla, sugar and flour. Mix well. Stir in eggs. Pour into prepared crust. Bake at 325ºF on center rack for about 40 minutes. The cheesecake will still look jiggly in the middle; it’s supposed to. It may crack slightly but the cracks will disappear once cheesecake has relaxed in cooling. Cheesecake should not be brown at all. Cool completely at room temperature then cover and refrigerate overnight before serving. Store in refrigerator.
To serve, cut into desired squares. Clean off knife with each slice for neat looking pieces. Top with fruit or toppings of choice. Cheesecake keeps beautifully for several days.
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