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Ingredients
| unsalted butter: 2 Tbl |
| graham crackers: 12 crackers (finely crushed) |
| cream cheese: 2 8oz packages |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 4 tsp |
| vanilla extract: 1/2 tsp |
| almond extract: 1/2 tsp |
| eggs: 4 (whites) |
| cream of tartar: 1/2 tsp |
Cheesecake Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
- Preheat the oven to 350. Insert liners into a medium cupcake pan.
- Combine the butter and graham crackers in a small bowl. Evenly sprinkle 1 heaping teaspoons of the mixture on the bottom of the cupcake liners.
- In a large bowl combine the cream cheese, sugar, flour, vanilla and almond extract with an electric mixer on medium speed until smooth.
- In a separate bowl combine the egg whites and cream of tartar. With clean beaters, mix on high speed until stiff peaks form.
- Carefully fold the egg white mixture into the cream cheese mixture.
- Carefully spoon the batter into the cupcake liners until three-quarters full. Bake for 20-25 minutes or until the edges of the cupcakes are puffed but the centers look moist. Cover and chill in the fridge.