Cheesecake Cupcakes

For Kim’s birthday I decided to make cheesecake cupcakes since her favorite is cheesecake.  I have been making cupcakes each month we have birthdays in the office, which helps me develop better baking skills too. So I came up with this genius idea! Ha Ha I know I’m sure there are plenty of cheesecake cupcake recipes out there, but they are NOT all as good! This one got requests for the recipe…so they must be pretty good.

I made three different flavors – chocolate cheesecake, regular, lemon curd…

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Chocolate Cheesecake Cupcakes

2 – 8 oz packages of cream cheese, softened
1c. sugar
1 tsp vanilla
1/4c. sour cream
2 eggs
1/4 cup cocoa powder
1/2 package of crushed Oreos

Heat the oven to 350°

I like to use my food processor to crush the Oreos, they come out more consistently. You can also put them in ziploc bag and pound them or roll over them with a rolling pin, or glass cup.

Mix together the softened cream cheese and sugar until forms a whipped consistency. Add vanilla and sour cream until smooth. Add the eggs, one at a time and incorporate each one well before adding the next. stir in the cocoa powder.

I have found the foil cupcake cups are sturdier and work better for all cheesecake cupcakes. Put foil cups in each muffin tin. Add some crushed Oreos in the bottom of each cup, just enough to cover the bottom. Fill the cups all the way full with cheesecake mixture (unlike regular cupcakes you want to fill these to the top so they are full and you get thicker cupcakes).

Bake the cupcakes for 18 minutes.

Makes 24 cupcakes.

IMG_4375 For decoration I cut an Oreo in half and pressed it in the cupcake. The key is to do this immediately after pulling the cupcakes out of the oven otherwise the cupcakes crack and get messy.

 

Tragedy strikes…

I dropped the whole carton of eggs and an egg broke…but not the one you’d think! The one that broke wasn’t the one that hit the floor, but the one in the egg carton!!! WT….ha ha ha!

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Okay on with the rest of the cupcakes…

Regular and Lemon Curd Cheesecake Cupcakes

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This is the same recipe used for both of these cupcake versions, and just a slightly altered version from the chocolate cupcakes.

2-8oz packages of cream cheese, softened
1c. sugar
1t. vanilla
2T. sour cream
2 eggs
1T lemon zest
1 box vanilla wafers

Heat the oven to 350°

Mix together the softened cream cheese and sugar until forms a whipped consistency. Add vanilla and sour cream and lemon zest until smooth. Add the eggs, one at a time and incorporate each one well before moving on.

Put foil cups in each muffin tin. Add a vanilla wafer to the bottom of each cup. Fill the cups all the way full with cheesecake mixture.

Bake the cupcakes for 18 minutes.

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For lemon cupcakes, just add a dab of your favorite brand lemon curd and spread over the top of the cupcake.

That’s all! It’s that simple and just about that fast too. These are very impressive but simple cupcakes. Let me know what you think!

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