Recipe
Decadent Sour Cream Cheesecake Cupcakes
These delicious sour cream cheesecake cupcakes are a perfect blend of sweet and tangy flavors. A creamy treat that will leave you wanting more.
Ingredients
16 | graham crackers |
|---|---|
1⁄4 | pound melted butter |
1⁄4 | cup sugar |
16 | ounces cream cheese |
2 | eggs |
1⁄2 | cup sugar |
1⁄2 | teaspoon vanilla |
1 | pint sour cream |
1⁄3 | cup sugar |
1 | pound frozen berries |
1 1⁄2 | tablespoons cornstarch |
Instructions
| 1. | Prepare the Crust: |
|---|---|
| 2. | In a medium sized bowl, crush the graham crackers until fine. |
| 3. | Mix in the melted butter and 1/4 cup of sugar with the crackers. |
| 4. | Divide and press a tablespoon of the mixture firmly and evenly into each cupcake holder. |
| 5. | First Layer: |
| 6. | In another medium sized bowl, blend cream cheese, eggs, 1/2 cup sugar, and vanilla until smooth and creamy. |
| 7. | Fill each cupcake holder about 2/3 full with the cream cheese mixture. |
| 8. | Bake at 350 degrees Fahrenheit for 20 minutes. |
| 9. | Second Layer: |
| 10. | Mix sour cream and 1/3 cup sugar until smooth and creamy in yet another medium sized bowl. |
| 11. | Top the baked cupcakes with the sour cream layer, filling them completely. |
| 12. | Bake at 350 degrees Fahrenheit for an additional 8 minutes. |
| 13. | Chill in the refrigerator until the cupcakes set and can stand alone when the paper holder is removed. |
| 14. | Berry Topping: |
| 15. | In a medium saucepan, combine the frozen berries and cornstarch. |
| 16. | Bring the mixture to a boil, stirring constantly. |
| 17. | Simmer until the mixture thickens and turns clear, stirring regularly. |
| 18. | Allow the berry topping to cool to room temperature. |
| 19. | Top each cupcake with the berry compote. |
| 20. | INDULGE AND ENJOY! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 198.4 kcal |
| Protein | 2.4 g |
| Fat | 15 g |
| Carbohydrates | 14.4 g |
| Fiber | 0.1 g |
| Sugar | 11.8 g |
Published on Jul 18, 2024 by Luminița