This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.
Ingredients
Topping
- ½ pint sour cream
- 2 tablespoons white sugar
- ¼ teaspoon vanilla extract
Cupcakes
- 3 (8 ounce) packages cream cheese, at room temperature
- 5 eggs, at room temperature
- 1 cup white sugar
- 1 ½ teaspoons vanilla extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Step 2
Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
Step 3
Bake in the preheated oven until set in the middle, about 35 minutes.
Step 4
Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
Step 5
Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 227 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat10g | 52% |
Cholesterol98mg | 33% |
Sodium137mg | 6% |
Total Carbohydrate14g | 5% |
Total Sugars13g | |
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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