How to Make Cheesecake Cupcakes

If you’ve been keeping up with my recent blog posts, you will know that my last post was about the best cheesecake recipe I could possibly share with you.  I have this on account of my hairdresser. 

Now, the thing with a full sized cheesecake is that it is so large (not that that is a bad thing for certain occasions or parties) but sometimes, a small cupcake sized serving is just perfect to take the edge of a gnawing sweet tooth.  My sweet tooth never, ever stops gnawing at me, but having one of these small portions sure helps to silence it for a while!   

Unfortunately, when you are me and faced with a couple dozen mini cheesecakes, self control must be put into practice!  That damn sweet tooth and complete lack of self control make a nightmare for person with a freezer full of mini cheesecakes.  It’s a good thing I have a staff room at school to “generously donate” my creations to!

How to Make Cheesecake Cupcakes

Ingredients (same as my cheesecake recipe) 

Crust
1 1/2 cups graham cracker crumbs (180g) 
1/2 cup granulated sugar (50g)
1/4 cup melted butter (60g)

Filling
16 oz cream cheese (450g)
2/3 cup granulated sugar (70g)
2 eggs
1 tsp vanilla extract

Topping
1 cup sour cream (240mL)
2 tbsp granulated sugar (25g)
1 tsp vanilla extract  

Preheat the oven to 375F (190C).  Mix together crust ingredients, and press into cupcake liners.  Set aside. 

Mix the filling ingredients together either using a stand mixer or handheld one.  Pour onto the graham cracker crumb and spread around to cover each of the crusts in the cupcake liners.  Bake in the preheated oven for 25 minutes.

Once the cheesecakes have been baked for 25 minutes, remove from oven and allow to return to room temperature.  When the cheesecakes have cooled, turn oven temperature up to 425F (220C) and mix topping ingredients together.  Pour sour cream topping onto the cheesecake layers, and return to oven for 10 minutes.

When finished baking, remove from oven and allow to cool again.  Serve with fresh, canned or frozen berries. 

I absolutely love this recipe.  It is super rich, and creamy.  I simply cannot get enough of it (hence the self control problem).  I found that adding the fresh berries to the top added just the perfect amount of tartness to compliment the richness of the cake.  I’m not normally a big cherry pie filling fan, but the version that I used was a low sugar one, and it seemed to have just the perfect amount of tartness to it.  I may have to explore more into cherry pie fillings after this new discovery.  

I hope you try and love this recipe as much as I do.  Man, oh man.  You will die.  

Save one for me.  

Happy baking!