Makes: 12 servings
Total Time: Prep: 20 min. Bake: 15 min + chilling
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- strawberry jam, warmed
In a small bowl, combine graham cracker crumbs and butter.
Press gently onto the bottom of 12 paper-lined muffin cups.
In another small bowl, beat the cream cheese, sugar and vanilla until smooth.
Add egg; beat on low speed just until combined. Spoon over crusts.
Bake at 350° for 15-16 minutes or until centers are set.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Refrigerate for at least 1 hour.
Remove paper liners; top each cheesecake with 1 teaspoon of jam.
Optional garnish: Top with a half fresh strawberry.
Serve with lots of love!