When I make these, people just RAVE about them! The crumbled graham crackers sprinkled on top add the flavor of a cheesecake base.
20 ounces cream cheese, softened
1/2 cup sour cream
1 1/2 tablespoons flour
1/2 cup sugar
1/2 tablespoon vanilla
3 or 4 graham crackers, crushed for sprinkling
Cream Cheese Frosting
2 1/3 cup confectioners’ sugar, sifted
3 tablespoons unsalted butter, at room temperature
4 oz. cream cheese, cold
Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners.
In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter with a fork until most and crumbly.
Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside.
In a large bowl, beat cream cheese, 1/2 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended.