The Perfect Cheesecake Cupcakes (New York Style)

When I make these, people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base.

INGREDIENTS :

• 20 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 tablespoons flour
• 1/2 cup sugar
• 1/2 tablespoon vanilla
• 2 eggs
• 3 or 4 graham crackers, crushed for sprinkling
• Cream Cheese Frosting
• 2 1/3 cup confectioners’ sugar, sifted
• 3 tablespoons unsalted butter, at room temperature
• 4 oz. cream cheese, cold

INSTRUCTIONS

1. Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners.
2. In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugarand melted butter with a fork until most and crumbly.
3. Spoon 1 tablespoon of the crust mixture into each cupcake liner. With a glass, tamp down crumbs to form a crust. Set aside.
4. In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well mixed. Add sour cream; blend. Add eggs1 at a time, mixing on low after every until combined.
5. Pour 1/3 cup filling into each prepared liner. Bake or until cheese is set. Cool to room temperature then top each cheesecake with 1-2 tablespoons of filling.
6. Refrigerate until chilled. Serve immediately. Store staying cheesecakes in an airtight container.
7. A skewer inserted in the middle should come out clean.
8. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
9. Roughly divide the graham crackers and place them in a food processor. Process until finely ground.
10. Once the cupcakes are chilly, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.

Frosting

1. Conquer the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well blended.
2. Add the cream cheese in 1 go and beat until it is totally incorporated.
3. Turn up the mixer to medium-high speed and continue beating until the frosting is light and fluffy -- this should take at least five minutes. Be careful since the frosting can become runny, not to overbeat.