These little cupcake sized cheesecakes are so easy to make, so incredibly delicious, Gluten Free and adaptable. Use splenda or agave nectar to make them diabetic or low carb. Use sugar, honey or syrups. Use a crust of finely chopped nuts, crumbled cookies or a whole cookie wafer. It will be just as great if you leave out the crust like I do. The little excess paper at the top is perfect for a pineapple gravy, cherries, strawberries, peaches or leave it plain. The sky is the limit with this very adaptable little delight. It is suitable to bring to a pot luck where you are not sure of allergies and they are the perfect serving size.
Preheat oven to 325 degrees.
Line muffin tin with papers.
Spray papers inside with oil.
Keeping mixer on LOW speed, whip up the cream cheese, sugar, sour cream and vanilla until there are no lumps.
Add Eggs one at a time and mix until JUST incorporated. Do not over mix and keep mixer on low ~ this will help with the middle sinking.
Place 3 Tablespoons of Batter inside each cup. Makes about 12.
Place muffin tin inside a sheet cake pan and fill half way up with water.
Place both pans inside oven and set timer for 25 minutes.
When timer is up, turn oven off and leave door slightly ajar for 1 hour. This step should prevent sinking.
Remove cooled muffins from oven and chill.
Top with your favorite topping.
Enjoy!
