HEllo There! 

I wanted to share this recipe with you guys. Becasue it’s the bomb.com. Seriously. I’ve made may a cheesecake in my life and I feel like I can stop searching for my go to recipe :) 

Originally from Cooking Classy. I slightly adapted the recipe to my own but can not stop STARING at her lovely photos. Go and check them out. *Caution: Mouth will start watering.*

I tried to get creative with my photos. Hopefully they make you smile at least. Problem was hubby ate so many of them before I had a chance to capture pictures Hahahaha

This strawberry sauce comes out a bit plain at first but after sitting in the fridge for only 15 minutes it came out to be this wonderful tart sweet sauce. That you could theoretically eat with a spoon….theoretically ;) 

• Strawberry Cheesecake Cupcakes

  2015-08-12 11:25:24

  Yields 24

  Light, fluffy Cheesecake Cupcakes topped with a sweet but tart easy strawberry sauce. Always a huge hit!

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  Ingredients

  1. 16 sheets of graham crackers, finely crushed*
  2. 3 Tbsp granulated sugar
  3. 7 Tbsp salted butter, melted
  4. 4 (8 oz) pkg cream cheese, softened
  5. 1 1/2 cups granulated sugar
  6. 3 Tbsp all-purpose flour
  7. 4 large eggs
  8. 2 tsp vanilla extract
  9. 1/2 cup plain yogurt**
  10. 1/2 cup heavy cream

  Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
  3. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer.
  4. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  5. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour.
  6. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful Strawberry Sauce.***
  7. Store in an airtight container in refrigerator or freeze.
  8. Recipe Source: Cooking Classy

  Notes

  1. *I simply put mine in a gallon ziplock and rolled it with a heavy glass bottle (Wine, Lemonade, etc)
  2. **Original recipe calls for sour cream. I always use plain yogurt because that's what I have on hand.
  3. ***For best results spoon topping on just before serving

  Adapted from Cooking Classy

  Adapted from Cooking Classy

  Less House, More Home http://lesshousemorehomeblog.com/

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