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Recipes - cheesecake cupcakes

Recipe Name

cheesecake cupcakes

Submitted by jax
Recipe Description Velvety smooth cheesecake cupcakes can be topped with a variety of ingredients and mix can be modified with flavors and add in s as well! Elegant in foil liners and they do not stick!
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/3
cups, crushedgraham crackers (low fat or cinnamon sugar work too!)
4
tablespoonssugar
4
tablespoonsbutter
1
cupsugar
32
ounceslight cream cheese, softened
1
fluid ouncelemon juice fresh (one lemon)
2
teaspoonsLemon zest
4
teaspoonsvanilla extract
1
cupegg beaters
Steps
Sequence Step
1Preheat oven to 325 F
2Mix graham cracker crumbs, 4 tbs sugar and melted butter untill well combined and spoon a large tablespoon into foil lined muffin tins. Press firmly with lemon to pack.
3Beat the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in egg until smooth and consistent.
4Pour filling into foil lined muffin tins containing cracker crumbs until FULL. Bake at 325 for about 20-25 min until puffy and very light brown (top may crack and should be jiggly). Cool in rack before removing (just easier to not burn fingers!).
5Top with cherry pie filling, fresh strawberries with balsalmic glaze, sour cream topping (1 cup sour cream, 1 tablespoon sugar, 1 tsp vanilla, spoon on and bake an addition 5 min) with mango puree, etc.
6Filling can be augmented with berries (moistened so as not to dry out the cakes), cinnamon, chocolate, peanut butter, almond extract, nuts, swirled with caramel, etc.






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