CHEESECAKE CUPCAKES

Cheesecake Cupcakes image

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

Categories Desserts Cakes Cupcake Recipes Cheesecake

Yield 18

Number Of Ingredients 7

Ingredients

3 (8 ounce) packages cream cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 23.9 g, Cholesterol 98.3 mg, Fat 17 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.7 mg, Sugar 22.5 g