Cheesecake Cupcakes
Basic Recipe
1-1/2 whole sheets (5" x 2-1/2") graham crackers, cut into 1-1/4"-square pieces (12 pieces)
2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 teaspoon grated lemon zest
Preheat oven to 325 Degrees F. Line 12 muffin cups with cupcake liners. Place 1 cracker piece in bottom of each cupcake liner. At medium-high speed, beat cream cheese and sugar until fluffy. Add last five ingredients; beat until blended. Divide among muffin cups.
Bake 25 minutes or until puffed. Cool 15 minutes. Remove from pan. Cool completely on rack.
Makes 12 servings.
Variations:
Cappuccino: Stir 1 teaspoon instant coffee powder into sour cream until dissolved. Omit zest. Pipe whipped topping onto baked cupcakes. Sprinkle with ground cinnamon.
Strawberry Shortcake: Substitute 12 Lorna Doone shortbread cookies for graham crackers. Top baked cupcakes with a mixture of whipped topping, 8 oz. strawberries and 1 tablespoon melted apple jelly.
Cranberry-Orange: Substitute orange zest for lemon. Divide 1 can (16 oz.) whole berry cranberry sauce among baked cupcakes. Garnish with orange slices.
Chocolate Candy Lover's: Omit graham crackers. Crush 12 chocolate wafer cookies; divide among liners. Omit zest; stir 2 tablespoons mini M&M's into batter. Top each baked cupcake with hot fudge sauce. Divide 1 cup chopped assorted candy, such as Milky Way among cupcakes. Sprinkle with mini M&M's.
Tropical Punch: Substitute 12 gingersnaps for graham crackers and lime zest for lemon. Top baked cupcakes with a mixture of 1 can (8 oz.) pineapple chunks (drained and chopped), 2 kiwis (chopped) and 1 tablespoon melted apple jelly. Top with coconut and maraschino cherries.
Caramel Corn: Substitute 12 vanilla wafer cookies for graham crackers. Omit zest. Top each baked cupcake with 2 teaspoons caramel sauce and 2 tablespoons caramel-coated popcorn and peanuts.
Hot Fudge Oreo: Substitute 12 Oreo Cookies for graham crackers. Omit zest. Top each baked cupcake with hot fudge sauce. Pipe whipped topping onto cupcakes. Top with mini Oreos.
Recipe Source: Woman's World (October 10, 2006)
Just received this yesterday and thought this was a great recipe to have available. Enjoy!
Basic Recipe
1-1/2 whole sheets (5" x 2-1/2") graham crackers, cut into 1-1/4"-square pieces (12 pieces)
2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 teaspoon grated lemon zest
Preheat oven to 325 Degrees F. Line 12 muffin cups with cupcake liners. Place 1 cracker piece in bottom of each cupcake liner. At medium-high speed, beat cream cheese and sugar until fluffy. Add last five ingredients; beat until blended. Divide among muffin cups.
Bake 25 minutes or until puffed. Cool 15 minutes. Remove from pan. Cool completely on rack.
Makes 12 servings.
Variations:
Cappuccino: Stir 1 teaspoon instant coffee powder into sour cream until dissolved. Omit zest. Pipe whipped topping onto baked cupcakes. Sprinkle with ground cinnamon.
Strawberry Shortcake: Substitute 12 Lorna Doone shortbread cookies for graham crackers. Top baked cupcakes with a mixture of whipped topping, 8 oz. strawberries and 1 tablespoon melted apple jelly.
Cranberry-Orange: Substitute orange zest for lemon. Divide 1 can (16 oz.) whole berry cranberry sauce among baked cupcakes. Garnish with orange slices.
Chocolate Candy Lover's: Omit graham crackers. Crush 12 chocolate wafer cookies; divide among liners. Omit zest; stir 2 tablespoons mini M&M's into batter. Top each baked cupcake with hot fudge sauce. Divide 1 cup chopped assorted candy, such as Milky Way among cupcakes. Sprinkle with mini M&M's.
Tropical Punch: Substitute 12 gingersnaps for graham crackers and lime zest for lemon. Top baked cupcakes with a mixture of 1 can (8 oz.) pineapple chunks (drained and chopped), 2 kiwis (chopped) and 1 tablespoon melted apple jelly. Top with coconut and maraschino cherries.
Caramel Corn: Substitute 12 vanilla wafer cookies for graham crackers. Omit zest. Top each baked cupcake with 2 teaspoons caramel sauce and 2 tablespoons caramel-coated popcorn and peanuts.
Hot Fudge Oreo: Substitute 12 Oreo Cookies for graham crackers. Omit zest. Top each baked cupcake with hot fudge sauce. Pipe whipped topping onto cupcakes. Top with mini Oreos.
Recipe Source: Woman's World (October 10, 2006)
Just received this yesterday and thought this was a great recipe to have available. Enjoy!