Recipe: Cheesecake Cupcakes

Makes two dozen

INGREDIENTS

• Three 8-ounce packages cream cheese, softened (to room temperature)
• 1 cup sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Topping:

• 1 cup sour cream
• 1/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• Kiwi or strawberry slivers, fruit topping or jam

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PREPARATION

Preheat oven to 325 degrees. Line 24 regular muffin cups with paper cupcake liners.

In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well. Add the eggs and vanilla and mix well.

Fill the cups about half full with the batter. Bake for about 25-30 minutes, until the cupcakes are set and golden brown.

Make the topping: Combine the sour cream, sugar and vanilla and stir well with a metal spoon, or spatula. Spoon about 2 teaspoons on top of each cupcake and return to the oven for 5 minutes to glaze.

Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut seasonal fruit, or jam or fruit topping. Serve at room temperature.

ENJOY!