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Cheesecake Cupcakes

Delightful cheesecake cupcakes with a buttery graham cracker crust and creamy filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Line the muffin tin with paper liners.
  3. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter to make the crust.
  4. Evenly distribute the crust mixture into the bottom of each muffin liner and press down firmly.
  5. In another bowl, beat 16 oz softened cream cheese and 1/2 cup sugar until smooth.
  6. Mix in 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup sour cream until well combined.
  7. Pour the cheesecake filling over the crusts, filling each liner about 2/3 full.
  8. Bake for 20 to 25 minutes or until the centers are set but still slightly jiggly.
  9. Let them cool completely in the tin before transferring to a wire rack.

Notes

Chill in the fridge for a few hours before serving for the best flavor.