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cheesecake cupcakes

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Cheesecake Cupcakes

Mini cheesecakes baked in cupcake form—smooth, creamy, and often topped with fruit or chocolate. Perfect for portion-controlled indulgence with all the richness of a full cheesecake.

Ingredients:

  • 3 (8 ounce) packages cream cheese
  • 1 cup white sugar 5 eggs
  • 1 teaspoon vanilla extract 8 ounces sour cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
  2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
  3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
  4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
  5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

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