Almond Cheesecake Cupcakes
If you like cheesecake, you have to try this Almond Cheesecake Cupcake recipe. Whether you are a cheesecake purist or enjoy toppings, this recipe is a must-try.
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp. sugar
- 2 tbsp. butter, melted
Cheesecake:
- 3 pkg. (8 oz.) cream cheese
- 1 tsp. almond extract
- 3 eggs
- ¾ cup sugar
Topping:
- S&J Sliced Almonds
- S&J Marionberry Preserves
- Caramel sauce
Instructions:
- Heat oven to 325 degrees F.
- Combine graham crumbs, 2 tbsp. sugar and butter in a small bowl. Once combined, press onto the bottoms of 18 paper-lined muffin cups.
- Beat cream cheese, almond extract, and sugar with a mixer until blended. Add eggs, one at a time, mixing on low speed until fully incorporated.
- Spoon cheesecake over crust to the tops of the cups.
- Bake 25 to 30 minutes or until centers are almost set.
- Cool completely and refrigerate for 2 hours.
- Once chilled, top with marionberry preserves, caramel sauce, and sliced almonds.
- Enjoy!
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