Cheesecake Cupcakes

Instructions

1. Prepare the Oven and Muffin Pan:
   • Preheat your oven to 325°F (163°C).
   • Line a 12-cup muffin pan with cupcake liners.
2. Make the Crust:
   • In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
   • Divide the mixture evenly among the cupcake liners, pressing it firmly into the bottom to form a crust.
   • Bake the crusts for 5 minutes, then remove from the oven and let them cool.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition.
   • Stir in the vanilla extract and sour cream until fully combined and smooth.
4. Fill the Cupcake Liners:
   • Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
5. Bake the Cheesecake Cupcakes:
   • Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
   • Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
6. Chill the Cupcakes:
   • Once cooled, place the cheesecake cupcakes in the refrigerator for at least 2 hours (or overnight) to fully set.
7. Serve:
   • Before serving, top each cheesecake cupcake with fresh berries, whipped cream, or fruit preserves, if desired.

Tips:

• You can add a swirl of fruit preserves into the batter before baking for a fun twist.
• These cheesecake cupcakes can be made a day ahead and stored in the fridge for up to 3 days.

Enjoy your mini cheesecakes!

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