The perfect mini cheesecake recipe!! Truly the best cheesecake I’ve ever had! You’ll need a 5 inch springform pan for this recipe 🫶🏼🫶🏼🫶🏼 * Recipe by Homemade in the kitchen 1 cup graham cracker crumbs 1/4 cup (4 tablespoons) unsalted butter, melted 8 ounces (8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch 1/3 cup granulated sugar 1 egg, room temperature 1 teaspoon vanilla extract - Preheat oven to 350F. Wrap the outside of a 5 inch springform pan with foil. - In a large bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of both pans. - In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed. - Beat in the egg until smooth, about 1 minute (do not overbeat). Beat in the vanilla. - Transfer the batter to the pans. Bake 25-28 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees. - Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool at room temperature for 1 hour. - Cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days. #cheesecake #minicheesecake #dessert #easydessert - @alessandrabrontsema