Cheesecake Cupcakes Recipe Recipes Recipes Recipe For Potato

CHEESECAKE CUPCAKES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
• Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.
• For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
• Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.
• Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.
• For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.
• Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
• For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.
• Frost the cupcakes as desired. Garnish with graham cracker pieces.

CHEESECAKE CUPCAKES

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.

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

CHEESECAKE CUPCAKES

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.

S'MORES CHEESECAKE CUPCAKES

Steps:

• Stuff 1 chocolate chip inside each marshmallow, using a hot metal spoon to make the marshmallow stick to the chocolate and form a very small ball. Place on a plate lined with waxed paper. Transfer to the freezer.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
• Mix graham cracker crumbs with melted butter in a bowl.
• Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
• Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until batter is smooth.
• Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
• Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
• Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.

CHOCOLATE CUPCAKES WITH CHEESECAKE CENTERS

Steps:

• Heat oven to 350º.
• In a large bowl combine flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt.
• Add water, oil, vinegar, and vanilla. Beat for two minutes until well combined.
• Pour batter into paper lined muffin cups about 2/3 full.
• Mix together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until well combined. Spoon 1 tablespoon of this mixture onto the center of each cupcake.
• Bake for 20 to 25 minutes.
• Cool completely.

JEN'S KETO CHEESECAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
• Store cooled cupcakes in the refrigerator.

RED VELVET CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the red velvet cake batter.
• In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Spoon some of the cream cheese mixture onto the batter.
• Top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
• Enjoy!