2 (8 oz. each) pkgs. cream cheese
1 cup sour cream
1 tbsp. vanilla
1 tsp. lemon juice
3/4 c. sugar
3 eggs
Paper cupcake holders
Graham cracker
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
Canned blueberry
1 bunch Mint
2 tbsp. butter
1 bunch of mint
Okay so, to start take out your cupcake pan and line it up with the cupcake liners. Then
we are going to make the crust. Take a pack of graham crackers and put it into a large zip-lock bag, add cinnamon, nutmeg and a dash of sugar to change up the flavor a bit. Crush the graham cracker until very fine. In a sauce pan melt the butter because here you are going to brown the crust. Cook the cracker until brown. Take your graham cracker mixture and put in about a tablespoon for each cupcake liner and press down so it's firm.
Now for the delicious batter! Place the first package of cream cheese (make sure it's sort of soft and not right out the fridge) into the mixer including the sour cream, vanilla, lemon juice, sugar and eggs. Add a dash of cinnamon into the mixture. Beat all these ingredients together until the lumps of creams cheese have dissolved.
Pour your batter on top of the graham cracker. Open your can of blueberry topping and with a teaspoon dollop some of the blueberry topping onto your cheesecake batter. With a tooth pick start to mix it, but be careful not to mix the graham cracker on the bottom.
Put it in the oven and bake for about 18 to 20 minutes on 375 degrees.
Remove from the oven and chill for about 20 minutes. Now with your blueberry topping, take a teaspoon and dollop some of it on top of the cheesecakecup cake and add a leaf of mint for decoration.
And there you go! A fast and easy cheesecake, cupcake style!!! If you end up making this recipe I would like to know all about it!
Enjoy!
