Cheesecakes with Shortbread Crust

These Cheesecakes with Shortbread Crust are awesome! We made them for the Super Bowl and they were definitely a crowd pleaser.

Everyone loves cheesecake at our house and the mini ones are perfect for parties because they are perfect size for each person! These can work for any topping. I love the Twix and strawberry or cherry. You could probably mix in come Oreo’s and top it with some. Basically this recipe is so versatile that you could add just about anything.

Cheesecakes with Shortbread Crust

Ingredients

For the Shortbread

1 ½ cups flour
⅓ cup sugar
1 large egg
½ cup salted butter, at room temperature

For the Cheesecake

2 large eggs
2 packages cream cheese, softened 8 ounce each
1 cup granulated sugar
1 teaspoon vanilla extract

Cheesecakes with Shortbread Crust

Directions

Preheat the oven to 400 degrees F (204 degrees C). Prepare a 9-inch springform pan as follows: Spray the inside of the pan lightly with non-stick baking spray. Cut out a parchment round to fit the bottom of the pan and press it into the pan. Spray the parchment lightly with non-stick baking spray.
Add all the shortbread crust ingredients to a bowl and stir until all the flour is moistened with butter and a dough forms. Dump the dough into the prepared pan and press it into an even layer with your fingers so that it covers the bottom of the pan and comes about ½-inch up the sides.
Prick the dough all over with a fork approximately 20 times. Bake the crust for 15 minutes. Remove the pan from the oven and let it cool while you make the batter.
Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Fill 2/3 full with cream cheese filling.
Bake in a 350 degree oven for about 17-20 minutes. Makes about a dozen cheesecakes. Store tightly covered in refrigerator.
To serve, top each cheesecake with a tablespoon of whatever topping you like. Enjoy cold!