Cheesecake Cupcakes

Christmas has always been a whirlwind of laughter, smiles, and love. Especially the kitchen, which is always bustling with all the women trying to take care of last-minute touches. One year, I was put in charge of making desserts for Christmas and I was craving cheesecake. So that is what I chose to make that year. Except I wanted to make something easy to eat with little mess, so I made cupcakes, and they turned out amazing! My cousin, who loves cheesecake and has had a lot of different styles, ate half the tray before I could even try one for myself! You can top these wonderful little treats however you want. You can top it with berries, chocolate chips, pecans, and so many more!

Ingredients

Pecan Crumb Crust

Divide crust into muffin tin

Cheesecake batter

Cheesecake Cupcakes

Ingredients:

• ½ Pecans

• 1 and ½ Brown Sugar

• ¼ tsp Cinnamon

• 2 Tbsp Butter, melted

• 8 oz Cream Cheese

• ¼ cup Granulated Sugar

• ¼ cup Sour Cream

• 1 tsp Vanilla Extract

• 1 Large Egg

• Fresh Berries (Optional)

Preparation:

1. Preheat the oven to 350°F.

2. Crush the pecans into crumbs.

3. Combine pecan crumbs, brown sugar, and cinnamon.

4. Add butter and stir until crumbs are moist.

5. Line your cupcake tin with wrappers and pack just enough crust to cover the bottom.

6. Bake for approximately 8 minutes and cool completely.

7. Combine cream cheese and granulated sugar in a stand mixer.

8. Beat with the paddle attachment until smooth.

9. Add sour cream and vanilla extract and combine.

10. Add the egg and beat.

11. Divide cream cheese mixture evenly into the muffin tin.

12. Bake until tops are light golden brown and puffed.

13. Refrigerate anywhere between 3 hours and overnight.

14. Top with berries (or other topping of preference).

Have fun with it!

I hope y'all enjoy these rich and creamy treats as much as we did! Leave a comment below and let me know what y'all thought!