Temperature: 375 ° F

Ingredients

Instructions

This recipe is based on my Mom's cheesecake. Most everyone loves cheesecake, but in my family we all liked different variations. My dad liked blueberry cheese, pineapple cheese, and cherry cheese. My brother Stu like plain cheesecake with chocolate on top and my brother Martin liked chocolate cheese. Mom liked plain cheesecake and I like fresh fruit on top. Mom ended up making at least three cheesecakes to satisfy (almost) everyone. I have come up with a better solution! I have taken the family recipe and turned it into cupcakes. You can add any kind of topping or filing your family or friends like, and satisfy everyone. Here is the recipe for the cream cheese cupcakes followed by suggestions for toppings and variations.
Preheat oven to 375 degrees. Line cupcake pans with papers.
To make crust, mix graham cracker crumbs, butter, sugar, cinnamon, and ginger with a fork until moist. Spoon one tablespoon of mixture into each cupcake paper and press down.
To make filling, place the cream cheese, sugar, salt, eggs, and vanilla into the bowl of an electric mixer. Beat at high speed until it is smooth and creamy.
Spoon filling mixture into each cupcake, about 2/3 way full.
Bake at 350 degrees for approximately 40 minutes or until toothpick inserted in the center comes out clean and dry. Remove from oven and cool in pan for 10-15 minutes.
Add toppings and refrigerate until almost ready to serve. Serve at room temperature.
Yield: 36 cupcakes
TOPPINGS
All toppings can be used as fillings for other cupcakes
Sour Cream Topping:
In a bowl combine sour cream, sugar, and vanilla. After baking cupcakes for approximately 40 minutes, remove from oven and spoon a teaspoon of the sour cream mixture on top of each of the cupcakes. Bake an additional 10 minutes at 450 degrees. Remove from oven and refrigerate. Serve as is or add fruit toppings.
Pineapple Topping:
In saucepan, place sugar, cornstarch, and flour. Add pineapple juice and water, and cook at medium high heat until heated. Reduce to low flame, and cook until thick, stirring frequently.
Add egg yolks and cook another 2 minutes. Stir in crushed pineapple.
Refrigerate mixture overnight before spooning on top of cupcakes.
Mandarin Orange/Pineapple Topping:
Follow the recipe for Pineapple Topping, using 1 (8 ounce) can of crushed pineapple and 1 (8 ounce) can of Mandarin oranges instead of 1 (16 ounce) can of crushed pineapple. Chop whole segments of oranges into pieces.
Cranberry Topping:
In saucepan, place cranberries, sugar, cranberry juice concentrate, and orange rind. Cover and boil until berries start to pop. (Keep pan covered or cranberries will splash all over the kitchen.)
Strain the berries, preserving the juice to use in the Cranberry Glaze, if desired. Mash the berries and spoon on top of each cupcake.
Note: If you'd like to glaze the cupcakes, to every 1/3 cup of reserved juice, add 2 tablespoons of orange liqueur, such as Grand Marnier. Brush Cranberry Glaze on top of cupcakes.