When I make these New York Style Cheesecake Cupcakes, people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base.
- 20 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 tablespoons flour
- 1/2 cup sugar
- 1/2 tablespoon vanilla
- 2 eggs
- 3 or 4 graham crackers, crushed for sprinkling
Cream Cheese Frosting
- 2 1/3 cup confectioners’ sugar, sifted
- 3 tablespoons unsalted butter, at room temperature
- 4 oz. cream cheese, cold
- Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners.
- In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter with a fork until most and crumbly.
- Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside.
- In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended.
- Pour 1/3 cup filling into each prepared liner. Bake 45-60 minutes or until cheese cake is set. Cool to room temperature then top each cheesecake with 1-2 tablespoons of cherry filling.
- Refrigerate until chilled. Serve immediately. Store remaining cheesecakes in an airtight container for up to 5 days.
- A skewer inserted in the center should come out clean.
- Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
- Roughly break up the graham crackers and put them in a food processor. Process until finely ground.
- When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.
- Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated.
- Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy — this should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny.