Cheesecake Cupcakes

Back to baking so soon? Yes, well, a perfect meal isn't complete without a perfect dessert. And perfect does not do justice to these delicious mini cheesecakes. Not only were they easy to make, but they were fluffy and moist, and the flavor was just right. One bite of them was true indulgence.

Cheesecake Cupcakes

Ingredients

Crust:

3/4 cup graham cracker crumbs

3 tablespoons of unsalted butter, melted

1 tablespoon of packed light brown sugar

Filling:

12 oz, cream cheese, at room temperature

1/2 cup granulated sugar

1/4 cup sour cream

2 eggs

a pinch of vanilla powder

1 can of cherry pie filling (optional)

Directions:

Preheat oven to 350 degrees.

Line a muffin pan with foil or paper liners.

 Crust: In a small bowl, mix together graham cracker crumbs, melted butter, and brown sugar. Press crumb mixture into bottom of prepared baking cups.

Filling: Using a hand mixer, beat the cream cheese until smooth. Add sugar, beating until smooth. Add sour cream, and beat until smooth. Add eggs and vanilla, beating until smooth. Remember, you dont want to over beat the mixture, you just want it to be smooth.

Scoop filling over crust in baking cups. Bake in preheated oven for 18- 22 minutes. (Mine took 20 minutes) Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for 2 hours or overnight. Before serving, place a dollop of cherry filling over the top of each cupcake. Or you can serve them plain.