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Category: Cheesecake
Prep Time: Cook Time: Total Time:
three 8-ounce packages cream cheese, softened
1 cup sugar
4 eggs
1 1/2 tsp vanilla extract
TOPPING:
i cup sour cream
1/4 cup sugar
1 tsp vanilla extract
Kiwi or strawberry slivers, fruit topping, or
jam
Preheat the oven to 325F. Line 24 regular muffin cups with paper cupcake liners.
In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well. Add the eggs and vanilla and mix well.
Fill the cups about 1/2 full with the batter. Bake for about 25 minutes, until the cupcakes are set and golden brown.
Make the topping. Combine the sour cream, sugar ansd vanilla and stir well with a metal spoon or spatula. Spoon about 2 tsp on top of each cupcake and return to the oven for 5 minutes to glaze.
Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut seasonal fruit, or jam or fruit topping. Serve at room temperature.
makes 2 dozen
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Cheesecake Cupcakes
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
three 8-ounce packages cream cheese, softened
1 cup sugar
4 eggs
1 1/2 tsp vanilla extract
TOPPING:
i cup sour cream
1/4 cup sugar
1 tsp vanilla extract
Kiwi or strawberry slivers, fruit topping, or
jam
Preheat the oven to 325F. Line 24 regular muffin cups with paper cupcake liners.
In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well. Add the eggs and vanilla and mix well.
Fill the cups about 1/2 full with the batter. Bake for about 25 minutes, until the cupcakes are set and golden brown.
Make the topping. Combine the sour cream, sugar ansd vanilla and stir well with a metal spoon or spatula. Spoon about 2 tsp on top of each cupcake and return to the oven for 5 minutes to glaze.
Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut seasonal fruit, or jam or fruit topping. Serve at room temperature.
makes 2 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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