Ingredients
Scale
- 1 cup graham cracker crumbs
- ¼ cup salted butter, melted
- 2 tablespoons light brown sugar
- 16 oz cream cheese (2 blocks)
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Strawberry pie filling (for topping)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, light brown sugar, and melted butter.
- Press about 3 teaspoons of the crumb mixture into each cupcake liner.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Lower mixer speed and add eggs one at a time, mixing until incorporated.
- Spoon the cheesecake batter over the crusts in each liner, filling them almost completely.
- Bake for about 20 minutes until set with a slight jiggle.
- Cool in the pan for 10 minutes, then refrigerate for at least 3 hours.
- Top each cupcake with a spoonful of strawberry pie filling before serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing. The chilling step is crucial for taste and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg