Cheesecake Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Cheesecake Cupcakes calories by ingredient
Introduction
A fun twist on regular cheesecake, and a much lighter version! The individual cupcake is a great way to monitor portions. A fun twist on regular cheesecake, and a much lighter version! The individual cupcake is a great way to monitor portions.Number of Servings: 18
Ingredients
-
CRUST
1 cup finely ground graham cracker crumbs
2 tbsp unsalted butter, melted
2 tbsp granulated sugar
FILLING
16 oz cream cheese
3/4 cup sugar
2 tbsp heavy cream
2-3 tbsp flour
1 tsp vanilla extract
2 eggs
dash of salt
TOPPING
1 cup sour cream
1/2 cup sugar
2 tsps vanilla extract
2 tbsp hot cocoa powder
Directions
-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.