3 (8 ounce) packages cream cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
For The Sour Cream Topping
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract
Step 1 Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
Step 2 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.
Step 3 Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
Step 4 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.
Step 5 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.
When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Servings: 18
Yield: 18 cupcakes
Nutrition Facts (per serving)
265 Calories
17g Fat
24g Carbs
5g Protein