Mini Cheesecakes With Sour Cream Topping Recipes

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CLASSIC CHEESECAKE WITH SOUR CREAM TOPPING



Classic Cheesecake with Sour Cream Topping image

Categories     Recipes

Number Of Ingredients 10

1½ cup crushed Graham Crackers (about half a box)
¼ cup melted butter
¼ cup sugar
2-8oz packages of cream cheese at room temperature
½ cup sugar
3 large eggs - at room temperature
1 tsp. pure vanilla extract
1 pint sour cream
¼ cup sugar
1 tsp. pure vanilla extract

Steps:

  • Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl.
  • Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
  • Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
  • Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.)
  • Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
  • Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
  • While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
  • Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
  • Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.

CHEESECAKE WITH SOUR CREAM TOPPING



Cheesecake with Sour Cream Topping image

Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.

Provided by My Food and Family

Categories     Recipes

Time 5h35m

Yield Makes 16 servings.

Number Of Ingredients 8

1 cup graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1-1/2 tsp. vanilla, divided
3 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING



Mini Cheesecake Cups with Sour Cream Topping image

Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make a cute individual-sized birthday cheesecake, just top with a candle! Top with fresh fruit and/or chocolate to add more color and flavor!

Provided by Brandy Murphy

Categories     Desserts     Cakes     Cupcake Recipes     Cheesecake

Time 1h40m

Yield 6

Number Of Ingredients 13

⅔ cup chocolate graham cracker crumbs
2 tablespoons butter, melted
1 ½ tablespoons white sugar
1 (8 ounce) package cream cheese, at room temperature
¼ cup white sugar
1 egg
1 tablespoon lemon juice
1 tablespoon milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
  • Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
  • Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
  • Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
  • Bake in the preheated oven for 15 minutes.
  • Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
  • Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 22.4 g, Protein 5.2 g, SaturatedFat 13.4 g, Sodium 206.6 mg, Sugar 15.7 g

MINI CHEESECAKE CUPS



Mini Cheesecake Cups image

Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.-Jeannette Mack, Rushville, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 8

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup sour cream
1/4 cup confectioners' sugar
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts

Steps:

  • In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.

Nutrition Facts :

CHEESECAKE CUPCAKES WITH SOUR CREAM TOPPING



Cheesecake Cupcakes with Sour Cream Topping image

The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 48

Number Of Ingredients 10

3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature
2 16-ounce containers sour cream
1 tablespoons sugar
2 teaspoons vanilla
Currants (optional)

Steps:

  • Preheat oven to 350 degrees. Line four 12-cup cupcake tins with heavyweight aluminum liners, and spray with nonstick cooking spray.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Divide batter evenly among cupcake liners, 4 ounces per cupcake. Bake for 15 minutes.
  • Cool slightly until cupcakes become concave. In a medium bowl, stir together sour cream, sugar, and vanilla to make the sour cream topping.
  • Place a heaping tablespoon of topping in the center of each cupcake, and spread gently to edges of liner. Return to oven for 10 minutes.
  • Cool to room temperature on a wire rack and chill in the refrigerator until cold, at least two hours. Add small bunches of currants for decoration if desired.

SOUR CREAM TOPPING FOR CHEESECAKES



Sour Cream Topping for Cheesecakes image

Great topping for any cheesecake to make it just that little bit more special. Got this from Craftsy and use it all the time, so special in it's simplicity. Serving is certainly a guess, it's made to cover a 9" spring-form cake

Provided by Bonnie G 2

Categories     Dessert

Time 15m

Yield 1 Cheesecake topping, 10 serving(s)

Number Of Ingredients 3

1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Steps:

  • Mix sourcream, sugar and vanilla.
  • Spread mixture over top of the freshly baked cheesecake.
  • Return to oven for 10 minutes.

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