Cheesecake Cupcakes
Equipment
- 1 12-cup muffin pan
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 spoon or small scoop
- 1 Cooling rack
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoon granulated sugar
- 4 tablespoon unsalted butter melted
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1/3 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 pinch salt
- 1/2 cup cherry pie filling for topping optional
Instructions
- Line the muffin pan with paper cupcake liners and preheat the oven to 325°F (165°C).
- In a small bowl, mix together the graham cracker crumbs, 3 tablespoons sugar, and melted butter until evenly moistened.
- Divide the crumb mixture evenly among the cupcake liners and press firmly into the bottoms to form crusts.
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add 1/2 cup sugar and beat until well combined and fluffy.
- Beat in the eggs one at a time, mixing on low speed just until incorporated after each addition.
- Add sour cream, vanilla extract, flour, and salt, then mix on low speed until the batter is smooth without overbeating.
- Spoon or scoop the cheesecake batter evenly over the prepared crusts, filling each liner almost to the top.
- Tap the pan gently on the counter to release any air bubbles from the batter.
- Bake for 15 to 18 minutes, or until the centers are mostly set and only slightly jiggly in the middle.
- Remove the pan from the oven and cool the cupcakes in the pan on a cooling rack for 30 minutes.
- Transfer the cooled cheesecake cupcakes (still in liners) to the refrigerator and chill for at least 1 1/2 hours or until fully set.
- Before serving, remove the liners, top each cupcake with a spoonful of cherry pie filling if desired, and serve chilled.
Notes
For best texture, always start with room-temperature cream cheese and eggs to prevent lumps and overmix the batter as little as possible after adding the eggs to avoid cracks and dryness. Ensure your crust is tightly packed so it doesn’t crumble, and avoid opening the oven door during baking so the cheesecakes rise and set evenly. The cupcakes are done when the centers have a slight wobble but no wet shine, and they will finish setting while cooling. Cool gradually (counter, then fridge) to prevent sinking and cracking, and store them covered in the refrigerator for up to 4 days or freeze without toppings for longer storage, adding fruit or sauce just before serving.
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