Cheesecake Cupcakes recipe

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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

Nutrition Info

264.6 calories
carbohydrate: 23.9 g
cholesterol: 98.3 mg
fat: 17 g
fiber: : -
protein: 5 g
saturatedFat: 10.3 g
servingSize: -
sodium: 136.7 mg
sugar: 22.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

18 cupcakes

Recipe Note

When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.

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