CHEESECAKE CUPCAKES
When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Categories Desserts Cakes Cupcake Recipes Cheesecake
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
- Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 23.9 g, Cholesterol 98.3 mg, Fat 17 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.7 mg, Sugar 22.5 g
BITE-SIZED CHEESECAKE CUPCAKES
These bite-sized cheesecakes are just the thing to bring to parties or to have as a dessert during the holidays!
Provided by Janie Kutassy
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 2h35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.
- Place a vanilla wafer cookie into the bottom of each cupcake liner.
- Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.
- Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.
- Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 18.4 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 8.8 g, Sodium 143.6 mg, Sugar 8.5 g
CHEESECAKE CUPCAKES
Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
- In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g
MINI CHEESECAKE BITES
I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!
Provided by Stacie Lora
Categories Dessert
Time 25m
Yield 12 mini pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place foiled muffin cups into mini-muffin tin (12 total).
- Add one vanilla wafer to each muffin cup.
- In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
- Add eggs, one at a time, mixing well after each addition, then mix until creamy.
- Fill each muffin cup 3/4 full.
- Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
- Cool completely on wire rack.
- Refrigerate at least 3 hours, overnight is best.
- Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
BITE-SIZE SALTED CARAMEL CHEESECAKES
Prepare these Bite-Size Salted Caramel Cheesecakes for some teeny, tiny and tasty treats. Find out more about these delicious cheesecake bites today!
Provided by My Food and Family
Categories Home
Time 3h5m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
- Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
- Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
- Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 9 g, Protein 2 g
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