CHEESECAKE CUPCAKES PHILADELPHIA RECIPES
CHEESECAKE CUPCAKES RECIPE - BETTYCROCKER.COM
Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!
Provided by Betty Crocker Kitchens
Total Time 3 hours 30 minutes
Prep Time 20 minutes
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 , CarbohydrateContent 24 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Cupcake, SodiumContent 160 mg, SugarContent 9 g, TransFatContent 1 g
PHILADELPHIA MINI CHEESECAKES RECIPE - FOOD.COM
Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration.
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 18 mini cheesecakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Line a muffin pan with 18 muffin cups.
- Mix crumbs, 2 tablespoons sugar, and butter.
- Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
- Beat cream cheese with remaining sugar and vanilla until blended.
- Add eggs one at a time and mix after each addition just until blended.
- Divide filling between muffin cups.
- Bake 25 minutes or until centers are almost set.
- Cool for 30 minutes.
- Refrigerate 2 hours.
- Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
- ENJOY! Yum, yum.
Nutrition Facts : Calories 216.5, FatContent 16.1, SaturatedFatContent 8.8, CholesterolContent 77.7, SodiumContent 172.7, CarbohydrateContent 14.9, FiberContent 0.1, SugarContent 12.4, ProteinContent 3.6
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