Classic Cheesecupcakes

Ah, neglect. Sorry guys, but the semester just ended, and between exams, papers, graduation(!), and seeing off friends, I totally neglected to post. But I’m back with something very yummy. :D

I was calling these New York Cheesecakes, but I’m really not sure what constitutes a cheesecake as New York. According to Wikipedia, there are dozens of types of cheesecakes. These are what I consider classic mini-cheesecakes with a graham cracker crust. I don’t have a mini-cheesecake pan, but muffin liners do the trick just fine.

Perhaps the best thing about these babies is freeze-ability. All I have to do to reach Cheesecake Heaven is pluck one out of the freezer and let it thaw on the counter for a few minutes. You’ll find notes on freezing at the end of the recipe.

Also, amidst everything, my computer ate a batch of photos — I guess it has a sweet tooth too! As such, I don’t have any pictures of these cheesecakes.. so here’s a picture of my cat instead. Isn’t he cute?

Classic Cheesecupcakes

Baking Temp.: 325°
Approx. Bake Time: 20 minutes
Yields: 6 mini-cheesecakes

Ingredients

Crust:
3/4 c. graham cracker crumbs (about 4.5 whole crackers)
3 tbsp. butter, melted

Filling:
4 oz. cream cheese, softened
2 tbsp. sugar
1 tbsp. brown sugar
2 tsp. cornstarch
2 tbsp. beaten egg
1/2 tsp. vanilla extract
2 tbsp. heavy cream

Instructions

– Mix together graham cracker crumbs and melted butter. Line a muffin tin with 6 paper cups. Spoon two tablespoons of the mixture into each liner. Press crumbs into the bottom and partially up the sides of the liner. (I press down with my tablespoon to make a little well.)
– Beat cream cheese, sugar, brown sugar, and cornstarch until smooth. By hand, whisk in the beaten egg and vanilla extract just until combined. Whisk in the heavy cream.
– Spoon the batter over the crust, filling the cups to the top.
– Bake in a water bath. Place the muffin tin inside a larger (and deep) pan. Using a kettle, fill the larger pan with very hot water so that it reaches halfway up the muffin tin. Move to a preheated oven.
– The cheesecakes are done when they are set but still springy. The batter may jiggle, but it shouldn’t slosh.
– Let the cheesecakes cool in the muffin tin for 30 minutes. Next, remove them from the tin and let cool on a rack until they reach room temperature. Refrigerate for at least 6 hours before eating.
Notes
– I like to crush my graham crackers between the two halves of a folded sheet of wax paper, with a rolling pin.
– To freeze: Place cooled, uncovered cheesecakes into the freezer for one hour. Remove from freezer, then wrap each cheesecake in plastic wrap or aluminum foil. Stash them in a freezer-safe bag or container, and eat as you please. They should be eaten within a month, so date the container.

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One Response to Classic Cheesecupcakes

  1. VeggieGirl says:

    No worries – the school-year just ended for me too, so I understand how busy that last week of exams and such is. It’s great to be done for summer! :0)

    Your cat is gorgeous!!!

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