Parenting days can be long and tedious, so once in awhile we must forget our self induced diets and dietary restrictions and indulge in a mouthful of sweetness to add some sparkle to our otherwise treacherous day.
The perfect antidote is the cheesecake cupcake, petit in size but still offering the amount of satisfactory sweetness without leaving you feeling like a ball of cheese.
Ingredients
|
2 cups finely sweet biscuits |
3 Tbsp sugar |
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7 Tbsp salted butter, melted |
4 (8 oz) pkg cream cheese, softened |
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1 1/2 cups sugar |
3 Tbsp all-purpose flour |
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4 large eggs |
tsp vanilla extract |
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1/2 cup sour cream |
1/2 cup heavy cream |
Method
Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed biscuits with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide biscuit mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
To make the filling, in a mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.
Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.
Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked).
Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours.
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