Cheesecake Cupcakes
By mitzzy
Baby cheesecakes that bake up fast and easy and then chill double quick. When you want decadence in a small portion, these cheesecake cupcakes are perfect. Top these with small berries or an apricot half and slick it all up with warmed apricot jam. Or just dust with confectioners' sugar or a smear of melted dark or white chocolate. They also freeze a la Sara Lee style.
- 12
Ingredients
- Topping suggestions:
- Crust
- 1 1/3 cups graham cracker crumbs
- 1/4 cup unsalted butter - melted
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- Filling
- 2 8-ounce packages cream cheese
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 3 eggs
- 1 1/2 teaspoons pure vanilla vanilla
- 1/8 teaspoon lemon extract
- 1/4 cup half-and-half or evaporated milk
- fresh fruit
- preserves
- commercial pie filling
- melted chocolate
Preparation
Step 1
Preheat oven to 350 F. Line a 12-cup muffin frame with paper muffin cups.
In a small bowl, toss together the graham crumbs, brown sugar, butter and cinnamon. Sprinkle an equal amount of crumb mixture into each paper muffin cup.
Cream the cheese with the sugar and flour. Blend in eggs, vanilla, lemon extract and cream. Pour evenly into prepared muffin lines. Bake until just set (20-24 minutes).
Chill a couple of hours (can also be frozen).
Dust with confectioner's sugar or garnish with a dollop of canned pie topping or a slice of fresh fruit glazed with warmed apricot jam, or melted chocolate, drizzled.
12 miniature cheesecakes