Raspberry Cheesecake Bites

Ingredients

• 1½ cu. graham cracker crumbs
• 4 Tbl. butter, melted
• 3 Tbl. sugar
• ¼ tsp. cinnamon
• Cheesecake Filling:
• 32 oz. cream cheese in blocks, room temperature
• 1½ cu. sugar
• ¼ tsp. salt
• 1 tsp. vanilla extract
• 4 eggs, room temp.
• Topping:
• 8 oz. raspberry jam
• raspberries for garnish, optional

Steps

1. Preheat oven to 325 degrees. Line 2 cupcake pan with liners.
2. In a small bowl, mix together the graham cracker crumbs, butter, sugar and cinnamon. Pour 1 Tbl. mixture into the bottom of each cupcake liner and, using a cup, pack it down.
3. Bake for 5 minutes.
4. Cheesecake filling:
5. Whip cream cheese until fluffy, then add in sugar slowly, keep whipping until smooth. Add in eggs, one at a time, then mix in the salt and vanilla. Pour in 3 Tbl. of the cream cheese mixture into each cupcake liner. Tap pans on counter to bring bubbles up to the top, then pop them.
6. Bake for 22 minutes.
7. Cool for 5 minutes, then remove them from the pans, and transfer to a wire rack to cool to room temperature.
8. Place 2 teaspoons raspberry jam on the top where a little dip has formed. Top each with a raspberry, if desired. Chill for 2-4 hours.
9. Makes 24