Okay I know what you are thinking. What? Cheesecake cupcakes? Yes and I’m telling you that they are soooooo yummy.
I have been craving cheesecake for a while and I told the hubby this. We were throwing ideas back and forth of what types of cheesecake to make when he mentioned these. I had made these a long while ago and they were good. So I set out to search through my plethora of cookbooks to find the recipe. (One could not have too many cookbooks.)
The basis of the recipe comes from The Cake Mix Bible. I made a few tweaks and I must say these were even better than I remember.
Cheesecake Cupcakes
Crust:
1 package classic yellow cake mix or chocolate cake mix
1/4 cup of butter, melted
Cheesecake Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
1 1/2 tsp vanilla extract
Top layer:
1 1/2 cups sour cream
1/3 cup sugar
Fruit layer (optional):
2 cups fresh berries
1/2 cup sugar
Preheat oven to 350 degrees and place foil or paper liners in 24 muffin cups.
For the crust, in a bowl combine the cake mix with the melted butter and mix until crumbly. You can use a mixer if you desire but I found it was just as easy to use a fork. Divide the mixture until the bottom of the muffin cups (approx 2 T each). Level the mixture but don’t press it down too much.
Now onto the cheesecake filling. Combine the cream cheese and the sugar at medium speed until the mixture is smooth. Now add the eggs and vanilla extract and mix well for about a minute. Spoon evenly over the crust mixture. Bake at 350 for 18 minutes or until set.
While the cheesecakes are baking, make the top layer. Combine the sour cream and sugar in a bowl. Spoon evenly over the cheesecakes and return back to the oven for 5 additional minutes. Cool completely.
The fruit topping is totally optional but I highly recommend it. For this one I used blackberries. I smashed the blackberries and then added the sugar. Spoon over the cheesecakes and serve cold.
Every one loved the individual cupcakes. The picture above shows the different layers. The crust tasted like almost like a graham cracker crust (the chocolate cake mix tastes like an oreo crust) and it has a nice crunch to it. The cheesecake was smooth and creamy. The sour cream added a nice tang to it and the blackberry sauce was just the crowning touch.
I have been craving cheesecake for a while and I told the hubby this. We were throwing ideas back and forth of what types of cheesecake to make when he mentioned these. I had made these a long while ago and they were good. So I set out to search through my plethora of cookbooks to find the recipe. (One could not have too many cookbooks.)
The basis of the recipe comes from The Cake Mix Bible. I made a few tweaks and I must say these were even better than I remember.
Cheesecake Cupcakes
Crust:
1 package classic yellow cake mix or chocolate cake mix
1/4 cup of butter, melted
Cheesecake Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
1 1/2 tsp vanilla extract
Top layer:
1 1/2 cups sour cream
1/3 cup sugar
Fruit layer (optional):
2 cups fresh berries
1/2 cup sugar
Preheat oven to 350 degrees and place foil or paper liners in 24 muffin cups.
For the crust, in a bowl combine the cake mix with the melted butter and mix until crumbly. You can use a mixer if you desire but I found it was just as easy to use a fork. Divide the mixture until the bottom of the muffin cups (approx 2 T each). Level the mixture but don’t press it down too much.
Now onto the cheesecake filling. Combine the cream cheese and the sugar at medium speed until the mixture is smooth. Now add the eggs and vanilla extract and mix well for about a minute. Spoon evenly over the crust mixture. Bake at 350 for 18 minutes or until set.
While the cheesecakes are baking, make the top layer. Combine the sour cream and sugar in a bowl. Spoon evenly over the cheesecakes and return back to the oven for 5 additional minutes. Cool completely.
The fruit topping is totally optional but I highly recommend it. For this one I used blackberries. I smashed the blackberries and then added the sugar. Spoon over the cheesecakes and serve cold.
Every one loved the individual cupcakes. The picture above shows the different layers. The crust tasted like almost like a graham cracker crust (the chocolate cake mix tastes like an oreo crust) and it has a nice crunch to it. The cheesecake was smooth and creamy. The sour cream added a nice tang to it and the blackberry sauce was just the crowning touch.
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