Cheesecake Cupcakes

3.9
(194)

When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.

19
19
19
19
Servings:
18
Yield:
18 cupcakes

Ingredients

  • 3 (8 ounce) packages cream cheese

  • 1 cup white sugar

  • 5 eggs

  • 1 teaspoon vanilla extract

  • 8 ounces sour cream

  • 1 cup white sugar

  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.

  2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.

  3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.

  4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.

  5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

Nutrition Facts (per serving)

265 Calories
17g Fat
24g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 265
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 52%
Cholesterol 98mg 33%
Sodium 137mg 6%
Total Carbohydrate 24g 9%
Total Sugars 23g
Protein 5g
Vitamin C 0mg 1%
Calcium 52mg 4%
Iron 1mg 4%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love