Chocolate Cheesecake Cupcakes with Pretzel Crust
Servings: 12 cheesecake cupcakes
Calories: 273kcal
Ingredients
- 3/4 cup pretzels crushed
- 1 Tbsp. cane sugar*
- 1/3 cup unsalted butter melted
- 2 pkg. 8 oz. cream cheese, softened
- 1/2 cup cane sugar*
- 1 tsp. vanilla extract
- 2 eggs
- 3/4 cup semi-sweet chocolate chips melted
Instructions
- Preheat oven to 350 F. Prepare muffin tin with silicone liners.
- In a medium bowl combine crushed pretzels, cane sugar and butter. Pour pretzels into each liner, press firmly. Bake for 15 minutes.
- Remove from oven and lower the heat for 300 F.
- In a medium bowl beat cream cheese with cane sugar and vanilla extract with electric mixer for about 2 - 3 minutes. Add eggs, each at a time. Beat all ingredients together until all will become smooth. Add melted chocolate and mix.
- Pour cream cheese into each liner. Bake for about 25 - 30 minutes. Remove from oven and cool off before serving. Store in refrigerator.**
Notes
* Regular sugar can be used.
** I've noticed that pretzel crust doesn't stick very well, so after baking remove cupcakes from baking pan an leave them with liners to cool off completely. You can serve them how they are or sprinkle pretzel crust back on top of the cheesecake cupcakes. Also storing them in the refrigerator makes the pretzel crust solid.
** I've noticed that pretzel crust doesn't stick very well, so after baking remove cupcakes from baking pan an leave them with liners to cool off completely. You can serve them how they are or sprinkle pretzel crust back on top of the cheesecake cupcakes. Also storing them in the refrigerator makes the pretzel crust solid.
Nutrition
Serving: 68g | Calories: 273kcal | Carbohydrates: 30.7g | Protein: 4g | Fat: 15.2g | Saturated Fat: 8.1g | Monounsaturated Fat: 0g | Sodium: 850mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 16g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg