Sour Cream Cheesecake Cupcakes

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READY IN:
40mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

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.
  8. Pour mixture into each cupcake holder, filling them about 2/3 of the way.
  9. Bake at 350 degrees Fahrenheit for 20 minutes.
  10. Second Layer:
  11. Combine the sour cream and 1/3 cup sugar in a medium sized bowl and mix until smooth and creamy.
  12. Pour the mixture over the baked part, filling each cupcake holder completely.
  13. Bake at 350 degrees Fahrenheit for 8 minutes.
  14. Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away.
  15. Berry Topping:
  16. In a medium saucepan combine the frozen berries and corn starch.
  17. Bring to a boil mixing constantly.
  18. Simmer until the mixture becomes clear, stirring regularly.
  19. Cool to room teperature.
  20. Cover each cupcake with berries.
  21. ENJOY!

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