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New York Style Cheesecake Cupcakes

Mini New York–style cheesecakes baked in cupcake liners with a graham cracker crust—rich, creamy, and perfectly portioned for easy sharing.
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Ingredients
  

For the Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 16 oz 450 g cream cheese, softened
  • ⅓ cup sour cream
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions
 

  • Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  • Mix graham crumbs, sugar, and melted butter. Press 1 tablespoon into each muffin cup.
  • Beat cream cheese until smooth. Mix in sour cream and sugar. Add eggs one at a time, then vanilla and flour. Mix gently until smooth.
  • Spoon filling over crusts, about ⅔ full. Tap the pan to remove air bubbles.
  • Bake for 18–20 minutes, until edges are set and centers slightly jiggle. Turn off oven, crack door, and leave inside for 10 minutes.
  • Let cool at room temperature. Then chill in the fridge for 2 hours or overnight.