Description
Cheesecake cupcakes are a delightful combination of creamy cheesecake and cake texture, perfect for individual servings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 1/4 cup powdered sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of each liner to form a crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar, then sour cream, mixing until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cheesecake batter over the crusts in the muffin tin, filling each liner about 3/4 full.
- Bake for 20-25 minutes or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool at room temperature before refrigerating for at least 2 hours.
- Before serving, dust with powdered sugar.
Notes
- For a chocolate variation, add melted chocolate to the batter.
- Top with fresh fruits or a fruit compote for added flavor.
- Consider using flavored extracts or citrus zest for a twist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cheesecake cupcakes, dessert, baking, cupcakes