This is a recipe with some history. My mom gave it to me; I have no idea where she got it. I carried it with me to Stanford, where I snagged a husband with them. They are that good. And unlike most cheesecakes, they are unbelievably simple to make. Pamela has been making them for years now. Her gymnastics teammates ask for cheesecake cupcakes on their birthdays. Mom, me, Pamela – three generations of cheesecake cupcake makers winning hearts. Maybe you can win over some hearts with them too.
24 ounces cream cheese, at room temperature
5 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/3 cup sour cream
2 teaspoons sugar
1/4 teaspoon vanilla extract
Preheat oven to 300 degrees F.
Line 18 regular sized muffin cups with cupcake liners.
For the filling, beat cream cheese until smooth. Beat in eggs, one at a time. Make sure egg is fully incorporated before adding another. Beat in sugar and vanilla. Divide among muffin cups (about 1/4 cup per cupcake).
Bake for 45 minutes or until just set. Do not overbake! They should not brown at all.
Cool for 5 minutes in the pan.
Combine topping ingredients in a small bowl. Fill the depression in each cupcake (it will form while cooling) with 1 teaspoon sour cream mixture.
Bake for an additional 10 minutes.
Store in refrigerator. Serve chilled.
Make 18 cupcakes