Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted unsalted butter: 5 tablespoons
- Cream cheese, softened: 16 ounces
- Granulated sugar: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1/2 cup
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin liner to form the crust.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
- Step 4: Gently swirl in the raspberry jam into the cream cheese mixture.
- Step 5: Spoon the cream cheese mixture over the graham cracker crusts, filling each liner about 3/4 full.
- Step 6: Bake for 20-25 minutes, or until the edges are set but the center still jiggles slightly. Let cool completely in the muffin tin before refrigerating for at least 2 hours before serving.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain their creamy texture.
- If you want to warm a cupcake, microwave it for about 10 seconds; this will enhance the raspberry flavor.
- Garnish each cupcake with a fresh raspberry and a dusting of powdered sugar just before serving for an elegant presentation.
- For an extra smooth cheesecake filling, make sure your cream cheese is completely softened before beating it with the sugar, preventing lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American