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Ingredients

3 (8 ounce) packages cream cheese, at room temperature 5 eggs, at room temperature 1 cup white sugar 1 ½ teaspoons vanilla extract ½ pint sour cream 2 tablespoons white sugar ¼ teaspoon vanilla extract

Nutrition Info

227.1 calories carbohydrate: 14.2 g cholesterol: 98.4 mg fat: 17.1 g fiber: : - protein: 5 g saturatedFat: 10.3 g servingSize: - sodium: 136.8 mg sugar: 12.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Beat cream cheese in a bowl using an electric mixer until smooth, add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth, fill muffin cups to within 1/8 inch of the top.
Bake in the preheated oven until set in the middle, about 35 minutes.
Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

18 servings

This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.