New York Style Cheesecake Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/3 cup Confectioners' sugar
  • 1 1/2 tbsp Flour
  • 1/2 cup Sugar
  • 1/2 tbsp Vanilla

• Snacks

  • 3 Graham crackers

• Dairy

  • 3 tbsp Butter, unsalted
  • 24 oz Cream cheese
  • 1/2 cup Sour cream

Found on flavorite.net

Directions

• Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners.
• In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter with a fork until most and crumbly.
• Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside.
• In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended.
• Pour 1/3 cup filling into each prepared liner. Bake 45-60 minutes or until cheese cake is set. Cool to room temperature then top each cheesecake with 1-2 tablespoons of cherry filling.
• Refrigerate until chilled. Serve immediately. Store remaining cheesecakes in an airtight container for up to 5 days.
• A skewer inserted in the center should come out clean.
• Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
• Roughly break up the graham crackers and put them in a food processor. Process until finely ground.
• When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.
• Beat 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 mixed.
• Add the cream cheese in one go and beat until it is completely incorporated.
• Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy — this should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny.