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Cheesecake Cupcakes with Sour Cream Topping

The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

  • yield: Makes 48

Ingredients

For the Cheesecake

  • 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
  • 2 1/4 cups sugar
  • 1/2 cup all-purpose flour
  • 1 cup sour cream, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 5 large eggs, room temperature

For the Sour Cream Topping

  • 2 16-ounce containers sour cream
  • 1 tablespoons sugar
  • 2 teaspoons vanilla

For Decoration

  • Currants (optional)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line four 12-cup cupcake tins with heavyweight aluminum liners, and spray with nonstick cooking spray.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

  3. Step 3

    In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

  4. Step 4

    Divide batter evenly among cupcake liners, 4 ounces per cupcake. Bake for 15 minutes.

  5. Step 5

    Cool slightly until cupcakes become concave. In a medium bowl, stir together sour cream, sugar, and vanilla to make the sour cream topping.

  6. Step 6

    Place a heaping tablespoon of topping in the center of each cupcake, and spread gently to edges of liner. Return to oven for 10 minutes.

  7. Step 7

    Cool to room temperature on a wire rack and chill in the refrigerator until cold, at least two hours. Add small bunches of currants for decoration if desired.

Source
Martha Bakes, February 2011

Reviews (13)

  • 12 Apr, 2014

    Love these little treats! Instead of currants, I used three varieties of toppings/flavors: Oreo cookies; blueberries with lemon zest; graham crackers. Perfect bites without feeling guilty. Great for parties.

  • 2 Nov, 2013

    By the way, I also pressed a graham cracker crust about 1/3" thick into the bottom of each cupcake liner. Who wants cheesecake without crust? Odd! I would suggest a smaller portion into each cup. Possibly 1/4 cup. Plus, I'm going to top with blueberry and strawberry pie filling/desert topping. I hope they're delicious once all is said and done. Fingers crossed! I'm still nervous they won't be cooked through! After all, this is my boyfriend's birthday cake! Please be good!!!!!

  • 2 Nov, 2013

    The recipe says portion the batter equally into 48 liners using 4 oz. per cupcake. This number is WAY off! 4 oz. = 1/2 cup. I used a 12 cup muffin pan and a 8 cup pan for the first batch (20 total), trying to go by 1/2 cup per cupcake. I baked for the recommended 15 mins, followed by a heaping tablespoon of the sour cream mixture. This was also way too much! I had barely enough batter left for my next round of 20 cupcakes. I hope they're cooked! I barely got 40 cupcakes using these measurements.

  • 5 Aug, 2013

    Miss Stewart. Your New York cheese cake is so off the charts. It is delicious. My husband absolutely enjoyed them. I garnished mine with 1/2 Slice is strawberry. Than you so very much. Will defiently make th is the future. Thank You again Miss Marth

  • 5 Aug, 2013

    Miss Stewart. Your New York cheese cake is so off the charts. It is delicious. My husband absolutely enjoyed them. I garnished mine with 1/2 Slice is strawberry. Than you so very much. Will defiently make th is the future. Thank You again Miss Marth

  • 18 Mar, 2013

    I really would like to see the video of the mini cheesecakes.. It won't show .. Can you please check it..

  • 9 Jan, 2012

    Martha is simultaneously baking her Mini Cheesecakes with Cherry Topping which are placed in a Bain Marie. Hope this helps.

  • 31 Aug, 2011

    In the video, you see Martha put something in the oven with the cupcakes (looks like a pan with water, but then she says specifically that you don't need a water bath). Anyone know what it is and why?

  • 28 Aug, 2011

    This little cupcakes are heaven. They are so thick and rich you feel like you had a big piece of cheesecake. The sour cream topping really takes them over the top. I cut the receipe by a 1/3 and only made 12 cupcakes for a small party. They were delicious! Thanks Martha.

  • 9 Mar, 2011

    Thanks Melissa!

  • 2 Mar, 2011

    The video is fixed now. Thanks!

  • 22 Feb, 2011

    the video is incomplete...did not show the sour cream topping

  • 21 Feb, 2011

    Tech issue: the sour cream topping is missing from the video, could this be uploaded again please? Thanks!