- 1 1/2 cups cream cheese, softened
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- 6 tablespoons chilled heavy cream
- 1 teaspoon vanilla extract
- 16 individual-size prepared graham cracker dessert shells
- 1/3 cup prepared hot fudge sauce
Pre-heat the oven to 325°F.
Combine the cream cheese, sugar and salt by mixing on medium speed with a standing mixer with the paddle attachment until the mixture is completely smooth, about 3 minutes. Add the eggs to the cream cheese mixture, mixing until fully incorporated. Scrape down the bowl periodically while mixing. Add the heavy cream and vanilla and mix until just incorporated.
Pour 1/4 cup of batter into each graham cracker shell (you may have some left over – I poured my extra batter into greased cupcake tins and baked off). Swirl 1 teaspoon of hot fudge sauce into each batter-filled shell. Tap gently to release any air bubbles.
Place the shells on cookie sheets and bake until the centers are set (not jiggling), 20-25 minutes. Cool completely on wire racks and refrigerate, covered in plastic wrap, for at least 1 hour or overnight. To serve, unmold the cheesecakes from the cookie sheets and place on serving plates.