Vanilla bean cheesecake cupcakes

Name: Vanilla bean cheesecake cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 1 ½ cups graham cracker crumbs; 4 tablespoons unsalted butter; 3 tablespoons sugar; 2 lbs cream cheese; 1 ½ cups sugar; Pinch of salt; 1/4 teaspoon vanilla extract; 1 vanilla bean; 4 large eggs

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Other

Very Easy

45 min

Ingredients

1 ½ cups graham cracker crumbs
4 tablespoons unsalted butter
3 tablespoons sugar
2 lbs cream cheese
1 ½ cups sugar
Pinch of salt
1/4 teaspoon vanilla extract
1 vanilla bean
4 large eggs

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.