Description
This recipe, “Cheesecake Cupcakes,” takes the classic, beloved cheesecake and transforms it into individual, perfectly portioned treats
Ingredients
Graham Cracker Crust:
- 14 graham crackers, crushed
- 4 Tbsp. melted butter
- ¼ tsp. kosher salt
Cheesecake Filling:
- 2 (8-oz.) blocks cream cheese, softened
- 2 large eggs
- ½ cup sour cream
- ½ cup granulated sugar
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
Topping:
- Fresh berries, for garnish
- 2 Tbsp. orange marmalade or apricot jam
Instructions
Let’s walk through the process:
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Preheat and Prep: Preheat oven to 325ºF (160°C) and line two 12-cup muffin tins with 16 paper liners. Spray the liners with cooking spray.
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Make Crust: In a large bowl, combine the crushed graham crackers, melted butter, and salt. Stir until evenly combined.
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Press Crust: Press the graham cracker mixture firmly into the bottom of the paper liners.
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Make Filling: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add the eggs, sour cream, sugar, vanilla extract, and salt. Beat until combined and smooth.
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Fill Crusts: Pour the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.
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Bake: Bake until the center is slightly jiggly, about 20 minutes.
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Cool: Let the cupcakes cool completely in the muffin tin, then refrigerate for at least 2 hours to allow the filling to set.
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Make Glaze (Optional): Combine the jam (orange marmalade or apricot jam) with 1 tablespoon of water in a small microwave-safe bowl. Microwave on medium power for 15 seconds.
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Top and Serve: To serve, top the chilled cheesecake cupcakes with fresh berries. Brush the jam mixture over the fruit before serving.
