Cheesecake Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
CRUST1 cup finely ground graham cracker crumbs2 tbsp unsalted butter, melted2 tbsp granulated sugarFILLING16 oz cream cheese3/4 cup sugar2 tbsp heavy cream2-3 tbsp flour1 tsp vanilla extract2 eggsdash of saltTOPPING1 cup sour cream1/2 cup sugar2 tsps vanilla extract2 tbsp hot cocoa powder
-Preheat oven to 350 degrees F
-Line a cupcake tin with cupcake liners
-Combine the graham crackers, melted butter, and sugar and stir to incorporate.
-Press the mixture into bottoms of the cupcake liners firmly. (a large tablespoon for each cupcake)
-Bake for 5 minutes
-Remove from oven.
-With the paddle attachment on a mixer, beat the cream cheese on medium speed until smooth.
-Reduce speed to low and add sugar in a slow, steady stream until completely mixed in.
-Add the vanilla extract and salt.
-Beat in the heavy cream and flour.
- Beat in the eggs, 1 at a time, making sure each is well incorporated before adding the next.
-Pour the batter into the cupcake liners, about 3/4 full.
-Bake for 30 minutes.
-Remove from oven and let cool completely then remove the cupcakes from the tin and cfhill for at least 3 hours.
-Combine the sour cream, sugar, and vanilla extract in a medium sized bown and whisk together until smooth.
-Whisk in the hot cocoa powder.
-Cover and chill until cupcakes are ready.
-Dollop onto cupcakes.
-Chill for approximately 30 minutes before serving.
Cupcakes can be kept in an air-tight container for up to 3 days.
Serving Size: Makes 18 cupcakes
Number of Servings: 18
Recipe submitted by SparkPeople user MACKENZIEM2.
-Line a cupcake tin with cupcake liners
-Combine the graham crackers, melted butter, and sugar and stir to incorporate.
-Press the mixture into bottoms of the cupcake liners firmly. (a large tablespoon for each cupcake)
-Bake for 5 minutes
-Remove from oven.
-With the paddle attachment on a mixer, beat the cream cheese on medium speed until smooth.
-Reduce speed to low and add sugar in a slow, steady stream until completely mixed in.
-Add the vanilla extract and salt.
-Beat in the heavy cream and flour.
- Beat in the eggs, 1 at a time, making sure each is well incorporated before adding the next.
-Pour the batter into the cupcake liners, about 3/4 full.
-Bake for 30 minutes.
-Remove from oven and let cool completely then remove the cupcakes from the tin and cfhill for at least 3 hours.
-Combine the sour cream, sugar, and vanilla extract in a medium sized bown and whisk together until smooth.
-Whisk in the hot cocoa powder.
-Cover and chill until cupcakes are ready.
-Dollop onto cupcakes.
-Chill for approximately 30 minutes before serving.
Cupcakes can be kept in an air-tight container for up to 3 days.
Serving Size: Makes 18 cupcakes
Number of Servings: 18
Recipe submitted by SparkPeople user MACKENZIEM2.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 11.7 g
- Cholesterol: 54.0 mg
- Sodium: 240.5 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 0.2 g
- Protein: 3.1 g
Member Reviews