Mini Cheesecake DELIGHTS!

I can't believe I am barely posting recipes from EASTER!!! I am a horrible, horrible "blogger." But these babies needed a home on my blog, they're fantastic! I overcooked the crusts, so I will definitly be adjusting the baking time. These are perfect for any type of get-together...easy, fast, and delicious! Everything is better mini sized right?

Very Vanilla Mini Cheesecakes

adapted from The Novice Chef, originally Apple a Day

Ingredients:

For the crust:

• 1 1/4 c. graham cracker crumbs
• 1/3 c. sugar
• 4 Tbsp. butter, melted and slightly cooled
• Pinch of kosher salt

For the filling:

• 4 eggs at room temperatue, lightly beaten
• 1 1/2 tsp. vanilla extract
• seeds from 1/2 vanilla bean (I just doubled the vanilla extract, couldn't find any vanilla beans!)
• 1/2 tsp. salt
• 3 (8 oz.) packages of cream cheese at room temperature
• 1 c. sugar
• Fresh fruit, for garnish

Directions:

1. Preheat oven to 350 degrees F, prepare two 12-cup muffin pans with foil liners.
2. To make the crust, mix the graham cracker crumbs, sugar, butter, and salt in a small bowl. Spoon a small amount (about 2 tsp.) into each cup and tamp down with a small glass or measuring cup.
3. Bake for 10 minutes. Transfer pan to a wire rack and let cool for about 15 minutes.
4. Reduce oven heat to 325 degrees F.
5. To make the filling, combine the eggs, vanilla extract, seeds from vanilla bean, and salt in a small bowl. Set aside.
6. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the cream cheese on low speed, until creamy. About one minute.
7. With the mixer running, slowly add the sugar. Continue beating until light and creamy, about 30 seconds.
8. With the mixer still running, slowly add the egg mixture. Do not overbeat; if too much air is incorporated, the cheesecake may crack.
9. Pour the filling into the muffin liners, about 3/4 full.
10. Bake in the oven 18-20 minutes, rotating halfway through. Cheesecake will be slightly fluid and will jiggle when moved.
11. Allow cheesecakes to cool completely, then garnish with seasonal fresh fruit of choice. Store in an airtight container in the refrigerator for up to 3 days.