Easy Cheesecake Cupcakespaula Deen Recipes

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CHEESECAKE CUPCAKES



Cheesecake Cupcakes image

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

3 (8 ounce) packages cream cheese
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
8 ounces sour cream
1 cup white sugar
1 teaspoon vanilla extract

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

EASY CHEESECAKE CUPCAKES...PAULA DEEN



Easy Cheesecake Cupcakes...paula Deen image

Super easy and home-made! Sometimes I add about 1/4 Cup of sourcream to the recipe as I like the added creaminess but it's great the way it is.

Provided by SweetFuzion

Categories     Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup granulated sugar
1 teaspoon butter flavor extract
2 eggs
12 vanilla wafers
1 cup seedless raspberry jam
1 pint fresh raspberry
2 tablespoons powdered sugar, for dusting

Steps:

  • HEAT oven to 350°F.
  • PLACE a paper cupcake liner in each of 12 muffin cups.
  • BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
  • PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
  • ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.

EASY CHEESECAKE CUPCAKES



Easy Cheesecake Cupcakes image

These are a favourite at our house. They freeze well, but there is hardly a time, when I get the chance to freeze them, before they are eaten!

Provided by valandsnoopy

Categories     Cheesecake

Time 30m

Yield 3 dozen

Number Of Ingredients 7

36 medium paper baking cups
1 cup sugar
4 eggs
36 vanilla wafers
3 (250 g) packages cream cheese
2 teaspoons lemon juice
cherry pie filling

Steps:

  • Preheat oven to 350 degrees F.
  • Beat sugar, cheese, eggs, and lemon juice until smooth.
  • Line cupcake pans with papers. Place one vanilla wafer in the bottom of each.
  • Spoon cheese mixture over wafers, to fill cups 3/4 full.
  • Bake 20 minutes and cool. Cupcakes will sink in the middle while cooling.
  • Spoon pie filling on each cupcake and refrigerate at least one hour.

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