New York Style Cheesecake Cupcakes

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


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


Preheat oven to 325ºF. 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.

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