Ingredients and Weight:
- Graham cracker crumbs, 1 cup (100g)
- Unsalted butter, melted, 1/4 cup (56g)
- Cream cheese, softened, 8 ounces (226g)
- Granulated sugar, 3/4 cup (150g)
- All-purpose flour, 1/4 cup (31g)
- Vanilla extract, 1 teaspoon (5ml)
- Eggs, 2 large
- Sour cream, 1/2 cup (113g)
- Cheesecake pudding mix, 1 package (3.4 ounces)
- Milk, 1 cup (237ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners or grease the cups.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of cupcake liners.
- In a separate bowl, beat cream cheese and sugar until light and fluffy. Add flour and vanilla, mixing well. Beat in eggs one at a time. Stir in sour cream.
- In a small bowl, combine cheesecake pudding mix and milk. Stir until well blended. Fold into the cheesecake mixture.
- Fill cupcake liners with cheesecake mixture.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1 cupcake):
- Calories: 300
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Creamy and rich cheesecake filling
- Crispy graham cracker crust
- Sweet and tangy flavor
User Comments:
- "These cupcakes are so delicious! The cheesecake filling is perfect and the crust is the perfect crunch."
- "I love the simplicity of this recipe. It's easy to make and the cupcakes turn out amazing."
- "I added a dollop of fresh whipped cream on top and they were to die for!"
Special Precautions and Tips:
- Use full-fat cream cheese for the best flavor and texture.
- Do not overbake the cupcakes, or they will become dry.
- Let the cupcakes cool completely before frosting them.
