Mini Cheesecakes Cupcake Size |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe is a variation from the Cheesecake Cupcakes recipe found in Julie Hasson's 125 Best Cupcake Recipes. I just tweaked it to my liking! Ingredients:
muffin pan for 12 cupcakes |
12 foil cupcake liners |
crust: 1/4 cup graham cracker crumbs (about 7 graham crackers) |
3 tbsp unsalted butter, melted |
1 tbsp packed light brown sugar |
filling: 12 oz. cream cheese, at room temperature |
1/2 cup granulated sugar |
1/4 cup sour cream |
2 eggs |
topping: 1/4 cup sour cream |
3 tbsp granulated sugar |
1 can strawberry pie filling |
Directions:
1. CRUST: In a food processor, turn graham crackers into crumbs, or just crumble them yourself.
2. Mix together graham cracker crumbs, melted butter and brown sugar.
3. Press mixture into bottoms of prepared cupcake liners.
4. FILLING: In a food processor fitted with a metal blade, pulse cream cheese until smooth. You don't want to overprocess the mixture; you just want it to be smooth.
5. Add sugar, pulsing until smooth.
6. Add sour cream, pulsing until smooth.
7. Add eggs, pulsing until smooth.
8. Scoop filling over crust in foil cupcake liners.
9. Bake in preheated oven at 350 degrees for 18-22 minutes or until centers of cupcakes are firm.
10. Let cool in the pan or on a rack for 5 minutes.
11. TOPPING: In a small bowl, stir together sour cream and sugar.
12. Gently spoon and swirl (using back of spoon) mixture over cupcakes, covering tops.
13. Return to oven and bake for 4 minutes.
14. Let cupcakes cool to room temperature.
15. Remove from pan.
16. Apply spoonful of strawberry pie filling.
17. Refrigerate for 2 hours or overnight to chill completely.
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