Cheesecake Cupcakes

Cheesecake Cupcakes

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amazingpitbull 0

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

servings 265 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

127
  1. 158 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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...

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 ...

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, ...

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 sk...

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.

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....

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!...

Great basic recipe but I made a few changes. Like other users had suggested, I used 3 eggs instead of 5. I also added a crust to the bottom of my cupcakes using 1 cup crushed chocolate Teddy G...

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...

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