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My review
19
Cheesecake Cupcakes
amazingpitbull
"When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping."
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Ingredients
servings 265 calsOriginal recipe yields 18 servings (18 cupcakes)
- Adjust
- US
- Metric
Nutrition
- Calories:
- 265 kcal
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- 13%
- Fat:
- 17 g
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- 26%
- Carbs:
- 23.9g
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- 8%
- Protein:
- 5 g
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- 10%
- Cholesterol:
- 98 mg
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- 33%
- Sodium:
- 137 mg
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- 5%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per 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
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- 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.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- 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.
- 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
Read all reviews 141175 Ratings
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Most helpful positive review
5/17/2007
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 ...
Most helpful critical review
7/3/2002
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...
Most helpful
Most positive
Least positive
Newest
7/3/2002
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...
5/17/2007
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 ...
10/20/2005
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, ...
4/15/2007
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 sk...
11/18/2004
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.
5/1/2007
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....
3/13/2007
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!...
3/14/2011
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...