Vanilla bean cheesecake cupcakes
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Ingredients
4
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Preparation
Preparation20 min
Cook time25 min
- Preheat the oven to 325? F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar.
- Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.
- To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth.
- Scrape out the inside of one vanilla bean, then add it to the cream cheese along with the extract and salt. Beat in the eggs one at a time, mixing well after each addition.
- To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
- Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes. Transfer to a wire cooling rack and let cool to room temperature.
- Transfer to the refrigerator and let chill for at least 4 hours before serving.
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