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Cheesecake Cupcakes

If you’re looking for the perfect dessert, here’s one marvelous little treat. Creamy and luscious, these divine little cheesecakes might be the easiest, most scrumptious bite you’ll have all year!
Cook Time 30 minutes
Course Dessert
Servings 24 cupcakes

Equipment

  • Electric mixer
  • Standard size muffin pans, paper liners

Ingredients
  

  • For the cheesecake:
  • 3 packages cream cheese, 8 ounces each, at room temperature
  • 1 cup sugar
  • 4 extra-large eggs, at room temperature
  • 1-½ teaspoon teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 24 vanilla wafers
  • For the topping:
  • 1 cup sour cream
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven(s) to 325-degrees.
  • In a large mixing bowl beat the cream cheese on medium speed until light and smooth, stopping as needed to scrape down sides and bottom of the bowl.
  • Slowly beat in the sugar, mixing well on medium speed.
  • Add the eggs one at a time, blending in on low speed, mixing in completely after each one. Stir in vanilla and almond extracts on low speed.
  • Scrape down sides and bottom of the bowl to make certain the cream cheese is well blended into the batter.
  • Line two dozen muffin cups with sturdy paper liners and place a vanilla wafer in the bottom of each liner. Divide the batter between each cup, filling about ¾ full – a large ice cream scoop makes quick work of this task. Bake in a preheated 325-degree oven for 25 minutes.
  • While the cheesecakes are baking stir together the sour cream, sugar, and vanilla extract.
  • After 25 minutes of baking, remove the cheesecakes from the oven – they will collapse slightly. Top each with about a tablespoon of the sour cream topping. Return them to the oven and bake for an additional five minutes.
  • Remove the cheesecakes from the oven and allow to cool slightly in the pans to set up slightly, then remove them from the tins and finish cooling on a wire rack.
  • Serve warm, room temperature or chilled. To store, place the cheesecakes in a sealed container and keep refrigerated.

Notes

These can be made ahead of time and refrigerated until you're ready to serve.