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New York Style Cheesecake Cupcakes



When I make these New York Style Cheesecake Cupcakes people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base.

Recipe for New York Style Cheesecake Cupcakes – When I make these New York Style Cheesecake Cupcakes, people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base.



New York Style Cheesecake Cupcakes

New York Style Cheesecake Cupcakes
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686 ratings
Category: Dessert

When I make these, people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base.


  • 20 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/2 tablespoons flour
  • 1/2 cup sugar
  • 1/2 tablespoon vanilla
  • 2 eggs
  • 3 or 4 graham crackers, crushed for sprinkling
    Cream Cheese Frosting
  • 2 1/3 cup confectioners’ sugar, sifted
  • 3 tablespoons unsalted butter, at room temperature
  • 4 oz. cream cheese, cold



  1. Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners.
  2. In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter with a fork until most and crumbly.
  3. Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside.
  4. In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended.
  5. Pour 1/3 cup filling into each prepared liner. Bake 45-60 minutes or until cheese cake is set. Cool to room temperature then top each cheesecake with 1-2 tablespoons of cherry filling.
  6. Refrigerate until chilled. Serve immediately. Store remaining cheesecakes in an airtight container for up to 5 days.
  7. A skewer inserted in the center should come out clean.
  8. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
  9. Roughly break up the graham crackers and put them in a food processor. Process until finely ground.
  10. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.
    Frosting
  1. Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated.
  3. Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy — this should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny.

Prep Time: 20 minutes - Cook Time: 1 hour Yield: 24 cupcakes
Calories per serving: 189 kcal
Fat per serving: 13g
Saturated fat per serving: 7g
Carbs per serving: 17g
Protein per serving: 2g
Sugar per serving: 15g
Sodium per serving: 120mg
Cholesterol per serving: 51mg



Recipe adapted from: Tablespoon.com
Photo courtesy of: media.meltyfood.fr

When I make these New York Style Cheesecake Cupcakes people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base. #cupcakerecipe #cheesecakecupcake #dessertrecipe

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Nutrition Information Compiled From VeryWell.com

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