Cheesecake Cupcakes Recipe - Allrecipes.com
Cheesecake Cupcakes Recipe

Cheesecake Cupcakes

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

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Ingredients Edit and Save

Original recipe makes 18 cupcakes Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2007

These mini cheesecakes were an immediate hit. I also used the standard 1 egg per brick of cream cheese rule and they turned out great. I also made the sour cream topping early and refridgerated it so it would thicken as per another reviewer.

 
Most Helpful Critical Review
Sep 27, 2003

I don't know what the heck everyone is talking about - this is the worst cheesecake recipe I have ever tried. I have made tons of different cheesecakes and have never had them turn out as awful as these cupcakes. There seems to be something missing or too much of something. The cheesecake was undercooked even when I followed the exact directions, the sour cream topping did not "set" and the overall consistency was poor. Do NOT use this recipe - you'll waste time & money

 
Oct 20, 2005

I made these last night with high hopes. I really wanted to love these as I love anything and everything cheesecake, yet had never made one in my life. I let them cool on the rack in the pan, and as soon as I was sure they were room temp, I just had to try one. I immediately noticed how overwhelmingly eggy they were. Not wanting to give up on them so soon, I refrigerated them overnight per peoples' suggestions in their reviews. They are better now for sure, but not QUITE the dense cheesecake texture and taste I was hoping for. I swirled some melted chocolate in some of them, which cuts the egg-like taste and texture some, but it unfortunately also cuts the cheesecake flavor as well. I may try these again with less eggs, but I won't try them again as is.

 
Apr 15, 2007

Good idea, but needs some tweaks or it is too eggy. I used the standard "1 egg per 1 brick of cream cheese rule" for these and they turned out fine. I added the sourcream to the mixture and skipped the whole topping process. I also added 2 TB flour to help set them. I halved the batch and added cocoa powder to half the mix for chocoloate cupcakes. I let my daughter top them with sprinkles, strawberries, chocolate sauce or caramel sauce.

 
Nov 18, 2004

I'm sorry, but this is the worst cheesecake recipe I've ever used. It tastes like eggs, not cheese cake. I now have 48 egg cakes.

 
May 01, 2007

Never use that many eggs for cheesecake. One egg per pkg of cream cheese seems to work the best. I used real bourbon vanilla for the topping and it tasted way better than the artificial stuff. And definitely serve these cold. Cheesecake should be cold! I made these for my son's 13th birthday party and everybody loved them, but only with 3 eggs (actually one batch only had 2 eggs oops! but tasted great).

 
Mar 13, 2007

This recipe is quick, easy, and always a hit! I make these all the time for office parties, meetings, and other events and get asked for the recipe all the time (pineapple topping if a favorite!). One tip: if you refrigerate the sour cream topping a bit before you put it on the cupcakes it thickens up and the sugar in it is much less granulated. Other than that, this is a fantastic recipe and I recommend it to anyone!

 
Oct 29, 2003

I changed this to suit my diet plan by substituting Splenda for the sugar (cup for cup). Since there's no graham cracker crust these have only about 2 grams of carbs per serving! Satisfies the sweet tooth!

 

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Nutrition

  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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