Lemon Cheesecake Cupcakes
- ¾ cup (175 ml) graham cracker crumbs (about 7 graham crackers)
- 3 tbsp (45 ml) unsalted butter, melted
- 1 tbsp (15 ml) packed light brown sugar
- 12 oz (375 g) cream cheese, at room temperature
- ½ cup (125 ml) granulated sugar
- ¼ cup (50 ml) sour cream
- 2 eggs
- 1 tsp (5 ml) grated lemon zest
- ¾ cup (175 ml) lemon curd, store-bought or homemade
- Muffin pan, lined with foil liners
- This recipe is vegetarian
- Produce
- Lemon, zest (1 tsp)
- Condiments
- Lemon curd, store-bought or homemade (3/4 cup)
- Cooking & Baking
- Brown sugar, packed light (1 tbsp)
- Granulated sugar (1/2 cup)
- Bread & Baked Goods
- Muffin pan (1)
- Snacks
- Graham cracker crumbs (3/4 cup)
- Dairy
- Butter, unsalted (3 tbsp)
- Cream cheese (12 oz)
- Sour cream (1/4 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published November 14, 2011 (1 year ago).
62 people saved this recipe.
