1-1/3 c graham cracker crumbs
2 tbsp sugar
4 tbsp butter
1/4 tsp cinnamon
1 (8 oz) cream cheese, softened
24 oz sour cream
2/3 c sugar
3 tsp vanilla
1 (16 oz) sour cream
4 tbsp sugar
1 tsp grated lemon peel
1/2 tsp vanilla
🔘Line 20 muffin cups with cupcake liners.
🔘Combine graham cracker crumbs, sugar and cinnamon. Melt butter and add to graham cracker mixture. Spoon a rounded tablespoon into prepared muffin pan, press firmly.
🔘Beat softened cream cheese until smooth and creamy. Add sour cream, eggs, sugar and vanilla until well blended. Spoon 1/4 cup filling onto graham cracker crust. Bake at 325 degrees 15-20 minutes. Until tops are set.
🔘Increase oven to 400 degrees. Make glaze. Mix together sour cream, sugar, grated lemon, and vanilla. Once oven heats to 400 degrees top the cheese cakes with 1 tablespoon of glaze. Bake 5 minutes. Cool on the counter 1 hour.
🔘Leave cheese cakes in muffin cups and cool completely in refrigerator. Top with your favorite fruit pie filling.