Cheesecake Cupcakes

Cheesecake Cupcakes

124
amazingpitbull 0

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

Ingredients

servings 265 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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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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Reviews

124
  1. 155 Ratings

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I don't know what the heck everyone is talking about - this is the worst cheesecake recipe I have ever tried. I have made tons of different cheesecakes and have never had them turn out as awful...

These mini cheesecakes were an immediate hit. I also used the standard 1 egg per brick of cream cheese rule and they turned out great. I also made the sour cream topping early and refridgerated ...

I made these last night with high hopes. I really wanted to love these as I love anything and everything cheesecake, yet had never made one in my life. I let them cool on the rack in the pan, ...