Description
Indulge in the creamy decadence of these Vanilla Bean Cheesecake Cupcakes that offer a perfect balance of sweetness and tanginess in every bite. These mini cheesecakes are a delightful treat for any occasion.
Ingredients
Scale
Cupcake Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste or 1 vanilla bean, scraped
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Prepare Cupcake Crust: Preheat oven to 325 degrees Fahrenheit and line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of each cupcake liner to form the crust.
- Make Cheesecake Filling: In a large bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla bean paste or scraped vanilla bean, sour cream, and flour until just combined.
- Assemble and Bake: Pour the cream cheese mixture over the crusts, filling each about 3/4 full. Bake for 18-22 minutes or until the centers are set but still slightly jiggly. Allow cupcakes to cool to room temperature, then refrigerate for at least 3 hours before serving.
Notes
- For extra flavor, swirl in fruit preserves or chocolate before baking.
- Use full-fat cream cheese for the creamiest texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
