In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add the sour cream and vanilla extract. Beat on low speed until well combined. Then, bake the mini 4-inch cheesecakes for 25-28 minutes, or until they are completely baked. Step 6: Cool the cheesecakes. Once your cheesecakes are perfectly baked, switch off the oven and open the door. Allow the cheesecake to cool for about 1 hour. Remove it from the oven and cool it to room temperature.
(Don’t like cherries? No worries. The topping options are endless.) Honestly, the mini cheesecake is the perfect dessert for any occasion. These little wonders will satisfy any sweet tooth craving. And they are ideal for solo enjoyment, dinner parties, potlucks, and barbecues! Ingredients

So when baked goods such as cheesecake are left at room temperature, conditions are ripe for bacteria to multiply. Note: It's not necessary to refrigerate most other cakes, cookies, or bread unless they have a perishable filling or frosting. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Instructions. Preheat the oven to 350 degrees and line the pan with the cupcake liners. Using a medium bowl, mix the chocolate graham cracker and sugar until combined. Gently mix in the melted butter until a sandlike mixture forms. Using a tablespoon, scoop 1 tablespoon of the crust into each cupcake liner.

Make the crust mixture. In a mixing bowl, stir together the graham cracker crumbs and melted butter until the mixture resembles coarse sand. Form the crusts. Press 1 to 2 tablespoons of the crumb mixture into each muffin cup using the bottom of a 1/3 cup (or similar) to create a flat, even surface. Bake.
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    • how long to bake mini cheesecakes