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Cheesecake Cupcakes
Cheesecake Cupcakes are easy to make with a smooth creamy texture and delicious buttery graham cracker crust.
Prep Time
20
minutes
mins
Cook Time
28
minutes
mins
Total Time
48
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
cheesecake cupcakes
Servings:
24
cupcakes
Calories:
237
kcal
Author:
Lois
Equipment
Stainless Steel Cookie Scoops, Set of 3
12-Cup Muffin Pan
Tart Tamper, Wood
Ingredients
Ingredients for the crust:
16
Graham Crackers
¼
lb.
melted butter
¼
cup
sugar
Ingredients for the cheesecake filling:
16
ounces
cream cheese
room temperature
2
eggs
½
cup
sugar
½
teaspoon
vanilla
Ingredients for the sour cream topping:
1
pint
sour cream
⅓
cup
sugar
Instructions
Preheat oven to 350°F.
For the Graham Cracker Crust:
In a medium sized bowl pulverize the graham crackers.
Stir the melted butter and ¼ cup sugar into the crackers.
Put a tablespoon of the mixture into each cupcake holder.
Press firmly and evenly on the bottom using either the back of a juice glass or a measuring spoon.
For the Cream Cheese Layer:
Combine cream cheese, eggs, ½ cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
Pour mixture into each cupcake holder that's been sprayed with non-stick cooking spray, filling them about ⅔ of the way.
Bake at 350 degrees Fahrenheit for 20 minutes.
Remove the cupcakes from the oven and add the sour cream topping.
For the Sour Cream Layer:
Combine the sour cream and ⅓ cup sugar in a medium sized bowl and mix until smooth and creamy.
Pour the mixture over the baked cheesecakes, filling each cupcake holder completely.
Continue baking for an additional 8 minutes.
Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when paper holder is peeled away.
Nutrition
Serving:
1
g
|
Calories:
237
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
58
mg
|
Sodium:
170
mg
|
Sugar:
14
g