CHERRY CHEESECAKE CUPCAKES RECIPE | ALLRECIPES
So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving.
Provided by littlebettycrocker
Categories Desserts Cakes Holiday Cake Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
- Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
- Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.
Nutrition Facts : Calories 182.2 calories, CarbohydrateContent 17.9 g, CholesterolContent 48.5 mg, FatContent 11.9 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 6.9 g, SodiumContent 152.3 mg, SugarContent 9.3 g
VANILLA BEAN CHEESECAKE RECIPE | ALLRECIPES
If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.
Provided by AIMEEBOZ
Categories Desserts Cakes Cheesecake Recipes
Total Time 5 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield 1 -10 inch cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
- Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
- Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
- Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
- Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
- Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 538.3 calories, CarbohydrateContent 47.4 g, CholesterolContent 143.1 mg, FatContent 35.8 g, FiberContent 0.5 g, ProteinContent 8.3 g, SaturatedFatContent 18.9 g, SodiumContent 333.4 mg, SugarContent 21.7 g
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