CHEESECAKE CUPCAKES ( NEW YORK STYLE )

I really didn’t know what to expect when I took these cheesecake cupcakes from the oven, they looked so fluffy and yummy, just like little soufflés!

These Cheesecake cupcakes are delicious; they are light with the perfect amount of sweetness. I just want to eat one after the other. They are so good that I was guarding them so no one would make them disappear in a second! Luckily I made two recipes and we managed to feast on these little precious cupcakes for 3 days. It is a must-make recipe that I can guarantee it will be a total success!

Cheesecake Cupcakes ( New York Style )

HOW TO MAKE CHEESECAKE CUPCAKES?

To make Cheesecake Cupcakes follow these instructions;

  • First, preheat the oven to 325 degrees. Line 2-12 count cupcake tins with liners.
  • Then, in a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter until all is well combined.
  • Use 1 tablespoon of the crust mixture into each cupcake liner. Pat, it down with the bottom of a cup to make it compact, flattening the crumbs evenly at the bottom. This will be the base of the cheesecake cupcakes. Set aside.
  • In a large bowl beat cream cheese, sugar, flour, and vanilla with mixer until well blended.
  • After that, add sour cream and mix well.
  • Now, add the eggs, 1 at a time, mixing on low after each just until blended.
  • Pour 1/3 cup filling into each prepared liner.
  • Bake the cupcakes for 30 minutes; 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.
  • Once the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers. If you like, you can use a piping bag to add the frosting.

Cheesecake Cupcakes ( New York Style )

FROSTING

  • Beat the confectioners’ sugar and butter together with an electric mixer on medium-low 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.

HOW DO YOU TELL IF CHEESECAKE CUPCAKES ARE DONE?

In the oven, the Cheesecake Cupcakes will rise and start to brown a bit, check by inserting a skewer in the middle, if it comes clean, it means the cupcakes are ready.

The cupcakes will deflate once they set outside the oven; it happens because it has cream cheese and eggs, it’s supposed to be like that. Don’t panic!

LET’S TALK ABOUT FREEZING CHEESECAKE CUPCAKES;

To freeze the Cheesecake Cupcakes put them in a sealed container for up to 4 months.

It is better if you do it without the frosting otherwise the cream cheese will become watery once it gets defrosted. Leave it to defrost at room temperature for at least 4 hours before adding the frosting on top.

Cheesecake Cupcakes ( New York Style )

HOW TO STORE AND HOW LONG DO THEY KEEP?

The Cheesecake Cupcakes should be stored in a sealed container in the fridge for up to 4 days.

Cheesecake Cupcakes ( New York Style )

Cheesecake Cupcakes ( New York Style )

Yield: 20 cupcakes approximately
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

These Cheesecake cupcakes are delicious; they are light with the perfect amount of sweetness

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325 degrees. Line 2-12 count cupcake tins with liners.
  2. In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter until all is well combined.
  3. Use 1 tablespoon of the crust mixture into each cupcake liner. Pat, it down with the bottom of a cup to make it compact, flattening the crumbs evenly at the bottom. This will be the base of the cheesecake cupcakes. Set aside.
  4. In a large bowl beat cream cheese, sugar, flour, and vanilla with mixer until well blended.
  5. Add sour cream and mix well.
  6. Add the eggs, 1 at a time, mixing on low after each just until blended.
  7. Pour 1/3 cup filling into each prepared liner.
  8. Bake the cupcakes for 30 minutes; let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
  9. Roughly break up the graham crackers and put them in a food processor. Process until finely ground.
  10. Once the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.

Frosting

  1. Beat the confectioners’ sugar and butter together with an electric mixer on medium-low speed until the mixture comes together and is well mixed.
  2. 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

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