1 ½ cups finely ground graham crackers (about 12)
2 tablespoons unsalted butter, melted
½ cups plus 3 tablespoons of sugar
4 8-ounce packages of cream cheese
1 teaspoon vanilla extract
4 large eggs
1 pint raspberries for garnish
½ cup raspberry jam
Preheat oven to 325 degrees. Line standard muffin wins with paper liners. Stir together the crushed graham crackers (I crush mine in a ziplock bag with a rolling pin), butter, and 3 tablespoons sugar. Press 1 tablespoon into bottom of each cup. Bake about 10 minutes or until set and beginning to color. Let cool.
With mixer, beat cream cheese until fluffy. On low, add remaining 1 ½ cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each. Spoon 3 tablespoons of filling into each muffin tin over the crust.
In a small bowl, put the raspberry jam and microwave for 30 seconds. Stir. Then put a teaspoon on top of the filling of each muffin tin. Using a tooth pick, swirl the raspberry jam through the filling, without completely mixing it in. Bake in oven for 30-35 minutes. Cool completely and refrigerate for 4 hours. If you want, put one raspberry on the top of each cheesecake for decoration. Enjoy!
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