Snickerdoodle Cheesecake Cupcakes

By cecelia26_

Ingredients

• 2 cups snickerdoodle cookie crumbs (can substitute graham cracker crumbs)
• 2 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy whipping cream
• 1 1/2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon granulated sugar + 1/4 teaspoon ground cinnamon mixed together

Details

Servings 18
Adapted from chocolatemoosey.com

Preparation

Step 1

1.Preheat oven to 350F and line two cupcake pans with 18 paper liners.
2.In a medium bowl, mix together the cookie crumbs and melted butter. Divide among the 18 liners and press down to form an even layer on the bottom.
3.In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in the eggs, one at a time, until smooth. Beat in the vanilla, sour cream, and heavy cream until smooth. Beat in the flour and cinnamon.
4.Scoop the batter into each paper liner, filling close to the top (they won’t rise very much). Sprinkle cinnamon sugar on top of each one. Bake for 18-20 minutes or until done with the centers still slightly jiggly (do not overbake). Cool in the pan for 1 hour (if you try to remove them, the liners may not stick). Cover with plastic wrap and refrigerate for at least 2 hours or overnight before serving.