Summary: 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
  • 2 eggs
  • 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


  1. Preheat oven to 325 degrees. Line 2-12 count cupcake tins with liners.
  2. In a small bowl, mix together graham cracker crumbs, 3 Tablespoons sugar, and melted butter with a fork until most and crumbly.
  3. Spoon 1 tablespoon of the crust mixture into each cupcake liner. Using a small glass, tamp down crumbs to form a crust. Set aside.
  4. 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.
  5. Pour 1/3 cup filling into each prepared liner. Bake 45-60 minutes or until cheese cake is set. Cool to room temperature then top each cheesecake with 1-2 tablespoons of cherry filling.
  6. Refrigerate until chilled. Serve immediately. Store remaining cheesecakes in an airtight container for up to 5 days.
  7. A skewer inserted in the center should come out clean.
  8. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
  9. Roughly break up the graham crackers and put them in a food processor. Process until finely ground.
  10. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of ground graham crackers.


  • Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  • Add the cream cheese in one go and beat until it is completely incorporated.
  • Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy — this should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

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