Instead of baking a large cheesecake this holiday season, why not make chocolate cheesecake cupcakes! The portions are easier to control and you won't have to worry about the cheesecake cracking once it's finished baking.
1 1/2 cups chocolate cookie crumbs or chocolate graham cracker crumbs
4 Tablespoons unsalted butter, melted
3 (8 ounce packages), cream cheese, room temperature
1 cup + 2 Tablespoons granulated sugar
4 Tablespoons all-purpose flour
3 large eggs, at room temperature
1/2 cup sour cream
1/2 cup Bailey's Irish Cream, Godiva Chocolate liqueur, or Crème de Menthe liqueur
1/4 cup unsweetened cocoa powder
- Preheat oven to 350 degrees F. Line 18 cupcake wells with paper liners. In a medium bowl, mix the melted butter with the cookie crumbs. Divide crumbs between cupcake tins. Note: I like to use the bottom of a glass to press down firmly (each liner should have 1/4-1/2 inch crust).
- Bake for ten minutes. Remove from oven and set aside. Reduce oven temperature to 325 F. In a large bowl or the bowl of a stand mixer, combine softened cream cheese, sugar and flour. Beat on medium speed until smooth, about two minutes. Beat in eggs one at a time until each is incorporated.
- In low speed, beat in the sour cream and the liqueur until fully mixed. Remove about one cup of the batter and set aside. Sift cocoa powder into the large bowl and beat on low speed until incorporated. Add the pinch of cinnamon and mix well again.
- Fill liners about 2/3 full of the chocolate batter. Dollop a bit of the white batter onto each cupcake and using a toothpick create a marble effect. Bake for 18-22 minutes, until the tops of the cupcake are set. Remove from oven. Let cool and enjoy.
Makes 18-24 cheesecake cupcakes.
Note: I like to use seasonal paper liners and I have even on occasion placed a small "holiday toothpick flag" into each cheesecake cupcake to make it more festive and fun.