When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Ingredients
- 3 (8 ounce) packages cream cheese
- 1 cup white sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 8 ounces sour cream
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
Step 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.
Step 3
Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 265 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat10g | 52% |
Cholesterol98mg | 33% |
Sodium137mg | 6% |
Total Carbohydrate24g | 9% |
Total Sugars23g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium52mg | 4% |
Iron1mg | 4% |
Potassium82mg | 2% |
*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.
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