The dessert I made last weekend was the husband’s favorite sweet treat, classic cheesecake. He requested it to be in smaller sizes so I decided to make them in cupcakes instead of a cake, thus the name cheese cupcakes!
Where the recipe came from?
I found the recipe at Kraft’s website, visit their website here. I’m very thankful of the internet and these talented & generous people who never think twice of sharing their yummy-licious recipe! Thanks a million!
Are you ready? Let’s bake!
Turn on to 325°F.
Mix the 1 and 1/2 cups of graham cracker crumbs, 3 tablespoons sugar and 1/3 cup melted salted butter in a medium sized bowl. You can use a spatula or a spoon to mix all 3 ingredients.
It should look like this when you are done combining the crust ingredients. 😉
Then press them onto the bottom of each paper muffin cups, place about 1 tablespoon only.
CREAM CHEESE MIX
Beat 4 packages of softened Philadelphia Cream Cheese, then 1 cup of sugar and 2 teaspoon vanilla.
Then add 2 eggs, make sure to add them one at a time. Scoop about 1/4 cup and pour over the crust.
Since they were cupcakes, I only baked them for about 25-30 minutes.
Let them cool, probably wait another 25-30 minutes before refrigerating.
Classic Cheese Cupcake
Refrigerate for 4 hours as the recipe instructed. For us, we didn’t wait four hours. I asked the husband to taste one right away. Hahaha!
Hope you enjoyed my baking adventures at my tiny little kitchen! #KitchenGuenBt
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