Sour Cream Cheesecake Cupcakes

Notes: The recipe makes lots of extra graham cracker crust, but not really much layer 1 (cream cheese layer). I did the full 24, but I think if I made it again I’d do only 18 so they could each have more of the cheesecake part to them.

I used unsalted butter in the crust and added a teaspoon of salt.

I have a jar of leftover graham cracker crust that I’ve been eating with a spoon.

  • Prep Time: 0 mins
  • Total Time: 40 mins
  • Yield: 24 cupcakes

INGREDIENTS

CRUST

      • 16 graham crackers
      • 1/4 lb melted butter
      • 1/4 cup sugar

FIRST LAYER

      • 16 ounces cream cheese
      • 2 eggs
      • 1/2 cup sugar
      • 1/2 teaspoon vanilla

SECOND LAYER

      • 1 pint sour cream
      • 1/3 cup sugar

TOPPING

    • 1 lb frozen berries
    • 1 1/2 tablespoons cornstarch

DIRECTIONS

  1. Crust:.
  2. In a medium sized bowl pulverize the graham crackers.
  3. Stir the melted butter and 1/4 cup sugar into the crackers.
  4. Put a tablespoon of the mixture into each cupcake holder.
  5. Press firmly and evenly on the bottom.
  6. First Layer:.
  7. Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.

Recipe from Food Network.

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