Description
Cheesecake cupcakes are a delightful twist on traditional cheesecake, combining a rich, creamy texture with the convenience of a cupcake. They are easy to serve, portion-controlled, and customizable with various toppings and flavors.
Ingredients
- Graham cracker crumbs: 1 1/2 cups (150 g)
- Unsalted butter: 1/2 cup (1 stick, melted)
- Cream cheese: 16 oz (2 packages, softened)
- Granulated sugar: 3/4 cup (150 g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup (240 g)
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs with melted butter in a medium bowl until fully coated.
- Spoon about 1 tablespoon of the crumb mixture into each cupcake liner and press down firmly.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Gradually add granulated sugar while mixing until well combined.
- Add eggs one at a time, mixing well after each addition.
- Pour in vanilla extract and mix until blended.
- Spoon the cheesecake filling over the crusts in each cupcake liner, filling about 3/4 full.
- Bake for 18-20 minutes until centers are set but slightly jiggly.
- Let the cupcakes cool in the pan for about 10 minutes.
- Mix sour cream with a tablespoon of sugar and a splash of vanilla extract until smooth.
- Spoon a dollop of the sour cream mixture on top of each cupcake.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Avoid overmixing the batter to prevent cracks.
- Do not open the oven door too early while baking.
- Allow cupcakes to chill for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cheesecake, cupcakes, dessert, easy recipe, baking