In article >,
Lord Jubjub > wrote:

> I would like to make cheesecake in a cupcake/muffin pan.
>
> But it occurs to me that that the crumb crust that I usually make for my
> cheesecakes may not work in the cupcake shape.
>
> Can I simply bake the crumb crust and expect it to hold? Does anyone
> have a different crust recipe that will work?

Here is a recipe that I've used since 1974. Works well all the time.

Cheese Cake Tarts

2 pkgs. (8 oz ea) cream cheese
3/4 cup sugar
2 eggs
1 tbs. lemon juice
1 tsp. vanilla
Vanilla wafers, cupcake liners
Cherry or blueberry pie filling
Heat oven to 350
Blend first 5 ingredients. Line muffin tins with paper liners. Place 1
vanilla wafer in bottom of liner. Fill with cream cheese mixture. Bake
15-20 minutes. Makes 12-18 tarts. When tarts are cool, top with spoonful
of pie filling. May be frozen, then thawed, then add pie filling