Cheesecake cupcakes are rich and creamy and really easy-to-make. Use softened cream cheese and room temperature eggs for a silky smooth batter.
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Place one Nilla wafer cookie in the bottom of each cupcake cup.
Beat 16 ounces of softened cream cheese in a medium bowl on low speed until smooth. Add ¾ cup granulated sugar. Mix on medium speed until sugar is combined, about one minute.
Stop the mixer and scrape the bottom and sides of the bowl. Mix for an additional 15-seconds.
Add 1 egg and mix on low speed until smooth. Scrape the bowl. Add 1 egg and 1 teaspoon vanilla extract. Mix until smooth.
Scoop mixture into prepared muffin pan, filling each cup about ¾ full.
Bake until set, about 18 minutes. Remove pan from the oven. Let cupcakes cool in the pan. Then place the pan in the refrigerator to cool for at least 2 hours.
Store the cupcakes in the refrigerator for four days. Freeze for up to two months. Thaw cupcakes in the refrigerator overnight before serving.
Cream cheese. Use block (regular) cream cheese, not whipped. Full fat cream cheese gives the best flavor and texture but low-fat cream cheese can be used. Avoid fat-free cream cheese, it makes the cupcakes gummy.
Lemon cheesecake variation. Add the zest of one lemon and two teaspoons of fresh lemon juice.