When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Ingredients
- cream cheese: 3 packages (8 ounce packages)
- white sugar: 1 cup
- eggs: 5 piece
- vanilla extract: 1 tsp
- ounces sour cream: 8 piece
- white sugar: 1 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
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In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
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Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
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To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
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Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
