Ingredients
- Graham Cracker Crumbs: 1 1/2 cups
- Unsalted Butter, melted: 5 tablespoons
- Cream Cheese, softened: 16 ounces
- Granulated Sugar: 3/4 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Sour Cream: 1/2 cup
- Raspberry Jam: 1/3 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of each cupcake liner.
- Step 3: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined. Do not overmix.
- Step 4: Gently swirl raspberry jam into the cream cheese mixture.
- Step 5: Spoon the cream cheese mixture evenly into the prepared cupcake liners, filling almost to the top.
- Step 6: Bake for 20-25 minutes, or until the edges are set and the center is slightly wobbly. Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- These cupcakes are best enjoyed chilled, so no reheating is necessary!
- Garnish with fresh raspberries and a dusting of powdered sugar for an elegant presentation.
- For the smoothest cheesecake filling, ensure your cream cheese is truly softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American