With their cookie-crumb crust, creamy filling, and fruity topping, individual cheesecakes are a delightful spin on the full-size dessert. Glossy apricot jam gives the desserts a golden glow, while store-bought chocolate wafers provide a crisp, quick-to-assemble base.
Recipe information
Yield
makes 18
Ingredients
for crust
for filling
Preparation
Step 1
Make crust: Preheat oven to 350°F. Line standard muffin tins with paper liners. Stir to combine chocolate cookie crumbs and 1 tablespoon plus 1 teaspoon sugar, then stir in melted butter. Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup to form crust. Bake, rotating tins halfway through, until set, about 7 minutes. Transfer tins to wire racks to cool. Reduce oven temperature to 275°F.
Step 2
Make filling: With an electric mixer on medium-high speed, beat cream cheese until smooth. Gradually add 1/2 cup sugar, followed by the vanilla. Beat until well combined, about 3 minutes. Drizzle in eggs, a bit at a time, stopping often to scrape down sides of bowl. Beat in sour cream and salt until combined.
Step 3
Pour batter into crust-lined cups, filling each almost to the very top. Bake, rotating tins halfway through, until filling is set around edges but centers appear soft, 20 to 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or overnight).
Step 4
To finish, bring cheesecakes to room temperature and remove from tins. Heat jam in a saucepan until loose. Strain through a fine sieve to remove lumps. Spoon warm jam (about 1 teaspoon) onto each cheesecake. Serve immediately.
