Quince, Manchego, and Ritz Cheesecake Cupcakes

Servings 12 cupcakes


Ingredients for crust

  • 2 tsp sugar
  • 1 C crushed Ritz crackers I used homemade Ritz crackers
  • 3 tbsp unsalted butter melted

Ingredients for cheesecake

  • 16 oz cream cheese room temperature
  • 1 C sugar
  • 2 eggs
  • 1 C sour cream
  • 1/2 C shredded manchego cheese
  • 1 C quince paste


Crust Instructions

  1. In a small bowl, mix all crust ingredients until they begin to stick together.
  2. Divide the mixture between 12 standard-sized cupcake liners and press down to make sure that the mixture is smooth and solidly packed.
  3. Bake at 350 F for 10 minutes. Remove from oven and cool to room temperature.

Instructions for cheesecake

  1. In a medium-sized bowl, mix cream cheese and sugar until integrated.
  2. Mix in egg and sour cream until fully combined.
  3. Spoon mixture over prebaked crusts. The cupcake liners should be filled all the way to the top.
  4. Sprinkle manchego cheese over cupcakes. (The first time I made these, I tried mixing the manchego cheese into the batter. I don't recommend this. It tasted like there were weird stringy things floating in the cheesecake - almost like finding plastic in your food. At the top, it just forms a nice brown crust, as shown above.)
  5. Bake at 350 F for 30 minutes.
  6. Cool to room temperature and then refrigerate for at least 30 minutes (if you want to have one hot, I wouldn't blame you - it's good that way, too). The cheesecakes will sink as they cool. Do not panic! The dip in the center will give you lots of room to put your quince paste.
  7. In a small bowl, mix quince paste with 2 tablespoons of water. Spread the quince slurry on top of the cooled cheesecakes. (Add more water if necessary to make it easier to spread.)
  8. Unwrap before serving simply because they look better that way.