I made these for a party today. I posted the recipe sometime ago, but with chocolate ganache instead of berries, which is delightful. Anyway, I felt like giving this cheesecake cupcake recipe a shout out because they really are that good.
Cupcakes:
4 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour cream
2 cup Granulated Sugar
2 tsp. Vanilla Extract
4 Eggs
24 Vanilla wafers
12 - 18 ounces Raspberries or Blackberries
Heat oven to 350°F.
Lightly grease the top of 2 12-cup muffin pans. Place a paper cupcake liner in each cup. Place a vanilla wafer, flat-side down, in
each muffin cup.
Beat cream cheese with a hand-held electric mixer until fluffy adding one package at a time. Add sour cream and beat until well incorporated. Add granulated sugar and vanilly extract, beating well. Add eggs, one at a time, beating well after each
addition.
Spoon cream cheese mixture over wafers, filling the cups up to the top. They will get puffy, but shrink up when cooling and the centers will cave in forming a cup.
Bake for 10 minutes then rotate the pan, then bake for another 10 minutes or until they are no longer jiggly in the center. Let the "cups" cool to room temperature, then, then put the cooling rack right side down on top of them and carefully flip to slide the "cups" out of the pan. Quickly flip the "cups" right side up.
When cool, fill each cupcake "cup" with berries.
If you are making these in advance, store in the fridge.
4 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour cream
2 cup Granulated Sugar
2 tsp. Vanilla Extract
4 Eggs
24 Vanilla wafers
12 - 18 ounces Raspberries or Blackberries
Heat oven to 350°F.
Lightly grease the top of 2 12-cup muffin pans. Place a paper cupcake liner in each cup. Place a vanilla wafer, flat-side down, in
each muffin cup.
Beat cream cheese with a hand-held electric mixer until fluffy adding one package at a time. Add sour cream and beat until well incorporated. Add granulated sugar and vanilly extract, beating well. Add eggs, one at a time, beating well after each
addition.
Spoon cream cheese mixture over wafers, filling the cups up to the top. They will get puffy, but shrink up when cooling and the centers will cave in forming a cup.
Bake for 10 minutes then rotate the pan, then bake for another 10 minutes or until they are no longer jiggly in the center. Let the "cups" cool to room temperature, then, then put the cooling rack right side down on top of them and carefully flip to slide the "cups" out of the pan. Quickly flip the "cups" right side up.
When cool, fill each cupcake "cup" with berries.
If you are making these in advance, store in the fridge.
The really skeewhampus cups are because I didn't fill them to the top.
Here is the chocolate version.
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