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Sometimes I just feel like baking.  It is something that I love to do when I am stressed out or just need a few minutes of calm.  I think that there is something soothing about the measuring and the whooshing sound the mixer makes.  At our house we joke that running is my husband’s church.  Baking is mine.  I love that this little cupcake has no crust but instead has a struesel-like crumb top.  Struesel anything and I am a goner.  Remember these?  From the time that I decided to make these until the time that they were in the oven was about 15 minutes.  They did sink in the middle and I hesitated posting them because of that, but I took them to a brunch yesterday and they were most definitely a winner.  Besides, that little hole in the top is the perfect place for some fresh raspberries, blueberries, or anything that you can think of that goes well with cheesecake.  I just happened to have some gorgeous raspberries around so I used them.  I was so excited to make these (I had everything I needed) that I made them and forgot to take step-by-step pictures.  Sorry.

Topping:

1 cup flour
2/3 cup brown sugar
1/4 teaspoon salt
4 Tablespoons melted butter
pinch salt
1/2 teaspoon cinnamon

Cheesecake:

2 packages cream cheese (room temperature)
1/2 cup sugar
2 eggs (room temperature)
zest of one lemon
2 Tablespoons lemon juice
1/2 teaspoon vanilla

fruit for garnish

Line a muffin tin with paper liners and spray the liners with cooking spray.  Preheat the oven to 325 degrees.

Make the topping.  Melt the butter and add dry ingredients to the butter and mix well.  Set aside.

Beat the cream cheese and sugar together until light and fluffy.  Add the eggs one at a time until well incorporated.  Add the zest, lemon juice and vanilla.  Beat well.

Using an ice cream scoop fill the muffin tins 3/4 of the way.  Generously sprinkle the top of the cupcakes with the struesel.  Bake for about 25 minutes.

Easy as that.  Share these with a friend when they invite you to a lovely all day brunch.

Cheesecake Cupcakes with Crumb Topping

Ingredients

  • Topping:
  • 1 cup flour
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 4 Tablespoons melted butter
  • pinch salt
  • 1/2 teaspoon cinnamon
  • Cheesecake:
  • 2 packages cream cheese (room temperature)
  • 1/2 cup sugar
  • 2 eggs (room temperature)
  • zest of one lemon
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • fruit for garnish

Instructions

  1. ine a muffin tin with paper liners and spray the liners with cooking spray. Preheat the oven to 325 degrees.
  2. Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.
  3. Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.
  4. Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the struesel. Bake for about 25 minutes.
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26 Responses to Cheesecake Cupcakes with Crumb Topping

  1. Corey says:

    These are delish! I am about to enjoy one with a nice cup of coffee and a few minutes of silence while the boys are at the park. Thanks so much for making these for us!

  2. Memoria says:

    Awww, I was looking forward to the step-by-step photos!! Nevertheless, I can enjoy looking at the beautiful cupcake. It looks fantastic and refreshing.

  3. these are just darling!!

  4. bcgw says:

    Beautiful photos! And, I hear ya, baking and or cooking is such a stress reliever.. ;]

  5. Priscila says:

    I’m going to give these a try this weekend :)

  6. your photos and recipes are awesome. i will definitely be back for more!

  7. Samantha says:

    I made these for Easter and they were a huge hit! They were so delicious! I am going to blog abut them soon!

  8. Laken says:

    I just made these and they were absolutely wonderful!
    Plus, a made a post about them :)

  9. Lisa says:

    How much cream cheese is a package of cream cheese?

  10. Kaeleira says:

    Thank you for posting this recipe! I tried it out and the resulting cupcakes got a lot of compliments. I will definitely be making these again in the near future :)

  11. Lexy says:

    how many does this make?

  12. rosario says:

    can i make this recipie instead of cupcakes as a cake type?

    • bakedbree says:

      I am not sure, I have never tried it. I think that I would take a real cheesecake recipe and add the crumb topping to that.

  13. [...] Cheesecake Cupcakes with Crumb Topping (from Baked Bree) [...]

  14. [...] really like cheesecake, but I like it in small doses.  That is why I love a cheesecake bar or a cheesecake cupcake.  Bars are the perfect size to have a bite of something indulgent but not really feel like you ate [...]

  15. [...] the recipe at : bakedbree.com var addthis_config = [...]

  16. Vanessa says:

    I kno you have to leave the cheesecake cupcake in the refridge fir a few hours to set but is it okay with the streusel on them?

  17. Sandra McCallum says:

    Assuming 8 oz cream cheese packages in the Cheeecake Cupcakes with Crumb topping???

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