Oh, happy day! You don’t have to choose between cheesecake and cupcakes when you can have them both with this fantastic recipe from our friends at Among The Young.
Preheat oven to 325°F. “Pulse” graham crackers and walnuts in a blender 16–20 times or until mixture is ground to fine crumbs. Add ⅛ cup sugar, butter, and water then stir well. “Pulse” again 3–5 times. Press crust onto bottom of 9” springform pan.
Add eggs, vanilla, cream cheese, and the remaining cup of sugar to a clean blender. Select “High Speed” until smooth (if using a BlendTec select “Batters”). Pour mixture over prepared crust. Bake for 55 minutes or until the center is almost set. Let cool. Loosen cake from rim of pan. Refrigerate for 4 hours before serving.
Preheat oven to 350°F. In a medium bowl, mix all cupcake ingredients together with an electric mixer on low/medium speed until combined. Cover the bottom of the cupcake liner with batter. Use an ice cream scoop and plop prepared cheesecake in the middle. Cover with more cupcake batter. Bake for 20–25 minutes until cupcakes look golden brown. Do not overbake. Frost and add sprinkles for a very special treat!