Cheesecake Cupcakes

Recipesfull introduces to you: Cheesecake Recipes. (Cheesecake Cupcakes). When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.

Brief

Servings: 18

Yield: 18 cupcakes

Cheesecake Cupcakes

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

New York Cheesecake I

Dessert

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.

Nutritional Information

Cheesecake Cupcakes

Servings Per Recipe:18

Calories: 264.6

% Daily Value *

Protein: 5g 10%

Carbohydrates: 23.9g 8%

Sugars: 22.5g

Fat: 17g 26%

Saturated Fat: 10.3g 51%

Cholesterol: 98.3mg 33%

Vitamin A Iu: 651.9IU 13%

Niacin Equivalents: 0.9mg 7%

Vitamin C: 0.1mg

Folate: 12.8mcg 3%

Calcium: 52.1mg 5%

Iron: 0.7mg 4%

Magnesium: 5.4mg 2%

Potassium: 82.4mg 2%

Sodium: 136.7mg 6%

Calories From Fat: 153.4

*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.

(-)Nutrition information is provided for reference only. 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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