Cheesecake Cupcakes, One Recipe {3 Ways!} from jamiecooksitup.net
Description
Are you a fan of cheesecake? Do you love cupcakes? If your answer is yes to both questions, then you won't want to miss this recipe! These cheesecake cupcakes are the perfect combination of two delicious treats. They are creamy, sweet, and easy to make. Plus, they are a great option for parties, potlucks, or just a special treat for yourself.
Prep Time
The prep time for this recipe is around 20 minutes. You will need to gather all the ingredients and equipment before starting. It's also a good idea to preheat your oven to 325°F (165°C).
Cook Time
The cook time for these cheesecake cupcakes is around 25-30 minutes. After baking, you will need to let them cool before serving.
Ingredients
For the crust: - 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 2 tablespoons granulated sugar For the filling: - 16 ounces cream cheese, room temperature - 1/2 cup granulated sugar - 2 large eggs, room temperature - 1 teaspoon vanilla extract For the topping: - 1/2 cup sour cream - 2 tablespoons granulated sugar - 1/2 teaspoon vanilla extract
Equipment
- Muffin tin - Cupcake liners - Mixing bowls - Electric mixer - Spatula
Method
1. Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners. 2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. 3. Spoon the graham cracker mixture into each cupcake liner, pressing down to form a crust. 4. In another mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar and mix until well combined. 5. Add in the eggs, one at a time, mixing well after each addition. 6. Mix in the vanilla extract. 7. Spoon the cheesecake mixture into each cupcake liner, filling each one about 2/3 full. 8. Bake for 25-30 minutes, or until the cheesecake is set. 9. In a small mixing bowl, combine the sour cream, sugar, and vanilla extract. Mix until well combined. 10. Spoon the sour cream mixture over the top of each cheesecake cupcake. 11. Bake for an additional 5-7 minutes. 12. Let the cheesecake cupcakes cool before serving.
Notes
- Be sure to let the cream cheese and eggs come to room temperature before starting the recipe. - You can use a food processor to crush the graham crackers for the crust. - If you don't have sour cream for the topping, you can use whipped cream instead.
Can I make these cheesecake cupcakes ahead of time?
Yes! You can make these cheesecake cupcakes ahead of time and store them in the fridge for up to 3 days.
Can I freeze these cheesecake cupcakes?
Yes! You can freeze these cheesecake cupcakes for up to 2 months. Just be sure to wrap them tightly before freezing.
Can I use a different type of cookie for the crust?
Yes! You can use any type of cookie you like for the crust. Oreos, vanilla wafers, or chocolate chip cookies would all work well.
Recipe Tips
- Don't overmix the cheesecake filling. Overmixing can cause the cheesecake to crack. - Use room temperature ingredients. This will ensure that the cheesecake batter is smooth and creamy. - Let the cheesecake cupcakes cool completely before removing them from the muffin tin.
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