Easy Small-Batch Cheesecake
Enjoy this simple, creamy cheesecake that's just the right size for a small gathering or an indulgent treat for yourself. It's easy to make and perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Method
- Preheat your oven to 325°F (163°C). Grease a 6-inch springform pan or line it with parchment paper.
- In a small bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
- In a medium bowl, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, egg, and vanilla extract. Beat until everything is well combined and creamy.
- Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 2 hours before serving.
- Remove from the springform pan, slice, and enjoy your small-batch cheesecake.