Cheesecake Cupcakes

These saintly virtuous individual-sized cheesecakes are easy to make and complete gobbled stirring quickly! Enjoy them around their own, topped next lively berries and mint, or later spoonfuls of canned pie filling. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Cheesecake Cupcakes

1. 1/2 cup graham cracker crumbs
2. 1 1/2 tablespoons blithe brown sugar firmly packed
3. 1/4 teaspoon cinnamon
4. 2 tablespoons salted butter melted
5. 1 block cream cheese softened, 8 oz. per block
6. 1/4 cup granulated sugar
7. 1/4 cup sour cream
8. 1 teaspoon vanilla extract
9. 1 large egg
10. roomy berries optional
11. open mint leaves optional

The instruction how to make Cheesecake Cupcakes

1. Preheat the oven to 350u00b0F.
2. Line a 12-cavity cupcake pan with baking papers. Set aside.
3. Place the graham cracker crumbs, brown sugar, and cinnamon in a mixing bowl. Drizzle in the melted butter. Mix with a large fork until the crumbs are moistened and the mixture holds together when pinched.
4. Divide the crumb mixture evenly among the cupcake liners. Use a tamper or the bottom of a glass to tightly pack the crumbs into the bottom of the liners.
5. Bake the crusts on middle rack of oven until lightly golden brown at the edges, 7-8 minutes. When done, remove from oven and set aside to cool.
6. While the crusts bake, prepare the filling. Place the cream cheese and granulated sugar in a large mixing bowl. Use a hand mixer to beat on medium-high speed until the cream cheese is completely smooth and no lumps remain, 3-4 minutes. Add the sour cream and vanilla extract, and beat until completely combined, about 1 minute.
7. Add the egg to the bowl and beat on the lowest speed just until the egg is incorporated and no streaks of yolk remain. Take care not to overbeat.
8. Divide the cheesecake batter among the prepared muffin cups. Bake the cupcakes on middle rack of oven until the tops are puffed and very lightly golden, 18-19 minutes.
9. Check to see that cupcakes are done. Remove from oven or add time as needed.
10. Carefully transfer the pan to the refrigerator and allow the cupcakes to set for a minimum of 3 hours before serving. If you like, top them with fresh berries and garnish with mint leaves.

Nutritions of Cheesecake Cupcakes

calories: 150 calories
carbohydrateContent: 12 grams
cholesterolContent: 45 milligrams
fatContent: 10 grams
fiberContent: 1 grams
proteinContent: 2 grams
saturatedFatContent: 6 grams
sodiumContent: 110 milligrams
sugarContent: 9 grams