• Ingredients
  • 3 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 8 ounces sour cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
  • In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
  • Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
  • To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
  • Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

Nutritional Information

Amount Per Serving  Calories: 265 | Total Fat: 17g | Cholesterol: 105mg Powered by ESHA Nutrient Database Nutritional Information Cheesecake Cupcakes Servings Per Recipe: 18 Amount Per Serving Calories: 265

  • Total Fat: 17g
  • Cholesterol: 105mg
  • Sodium: 137mg
  • Total Carbs: 23.9g
  •     Dietary Fiber: 0g
  • Protein: 5g