• Antoinette

It’s not the Size that Counts!

Creamy Cheesecake  Cupcakes with Cherry Topping


For the Crust

1 cup Graham cracker crumbs

1/2 cup pecans, crushed

4 tbsp butter, melted

3 tbsp. sugar

1/2 tsp cinnamon

For the Cheesecake

16 ounce cream cheese, room temperature

1 cup sugar

1 tsp. Pure vanilla extract

2 eggs large, room temperature

1/3 cup sour cream

1 (21 ounce can) cherry filling


For the Crust

Preheat oven to 350 degrees F. Line cupcake tins with papers.

Place pecan halves on clean surface and crush with rolling pin or food processor. Add Graham crackers, crushed  pecans, sugar and cinnamon to large bowl. Pour in melted butter and mix well. Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using back of spoon. Bake for about 5-8 minutes in oven. Remove from oven, set aside.

For the Cheesecake

Add the cream cheese to stand or handheld mixer and mix at medium speed to cream. Add the sugar to the bowl and mix on medium until creamy. Scrape bowl and mix until creamy. (Try not to over-mix as this will cause air bubbles). Add the sour cream and vanilla extract, mix well and then add the eggs and mix. Scrape the bowl down and mix until smooth. Transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top. Bake at 350 degrees F. for 20 minutes or until set. Remove from oven and cool to room temperature. Place in refrigerator for a couple hours. Remove from refrigerator and using spoon dollop each cheesecake with a tbsp. of the cherry filling.


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