Cheesecake cupcakes

I love Cheesecake, more than I ever thought I would. The creamy texture, the tang mixed with a little sweet from the graham cracker crust just makes it one of the irrestible desserts known to mankind. I have had a lot of cheesecake and have never met a bad one. So of course I had to see if I could make it myself and what do you know, it's easier and definitely economical to make at home. I love making it New York style and then being able to put different toppings on it. I had a complete 'Eureka' moment when I saw these Cheesecake cupcakes on Cupcake wars. I had to make them and they are oh so good,  here's my version of Abby Jimenez's winning recipe.

Ingredients:

To make the crust:

Half cup melted unsalted butter

4 ounces crushed Graham Crackers.

Pour the butter over the crushed crackers and mix well. Place cupcakes liners in the cupcake pan and add a tablespoonof the mixture in each cavity and use a shot glass to pack in the mixture well. Set aside.

To make the cheesecake mixture:

1 3/4 cup cream cheese at room temp.

1/2 cup granulated sugar

2 tablespoons flour

4 tablespoon thick yogurt

1teaspoon pure vanilla

1 egg, room temp.

Preheat oven to 350 degrees. In a large bowl beat cream cheese for a minute till creamy, add in the sugar and egg followed by the vanilla, yogurt and flour. When all is mixed well, (it shouldn't take too long) take an ice cream scoop and fill the already prepared cupcake liner with the cheesecake mixture till they are 3/4 full. The mixture should probably fill 12 plus 4 more. Bake for 15 minutes.

Cool and enjoy. Cheesecake always taste better the next day. 

Add any toppings you like when they are cooled, but adding chocolate or Nutella might be best when you pull them out of the oven so it will melt and set beautifully on the cupcakes.

I have made the same cheesecake mixture, but added an Oreo cookie at the bottom instead of the Graham crackers and topped it with Nutella. Whatever you decide they are all delicious!