NEW YORK STYLE CHEESECAKE CUPCAKES

Summary: When I make these, people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base

YOU’LL NEED:

20 Oz. cream cheese, softened
1/2 C. sour cream
1 1/2 Tbsp. flour
1/2 C. sugar
1/2 Tbsp. vanilla
2 Eggs
3 or 4 Graham crackers, crushed for sprinkling

Cream Cheese Frosting

2 1/3 C. confectioners’ sugar, sifted
3 Tbsp. unsalted butter, at room temperature
4 Oz. cream cheese, cold

HOW TO MAKE:

1-Preheat 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 with a fork until most and crumbly.
3-Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside.
4-In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well blended.
5-Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended.
6-Pour 1/3 cup filling into each prepared liner. Bake 45-60 minutes or until cheese cake is set.
7-Cool to room temperature then top each cheesecake with 1-2 tablespoons of cherry filling.
8-Refrigerate until chilled. Serve immediately. Store remaining cheesecakes in an airtight container for up to 5 days.
9-A skewer inserted in the center should come out clean.
10-Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
11-Roughly break up the graham crackers and put them in a food processor. Process until finely ground.
12-When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.

Frosting

13-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.
14-Add the cream cheese in one go and beat until it is completely incorporated.
15-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.
16-However, be careful not to overbeat as the frosting can quickly become runny.

Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12

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