Best 3 Easy Cheesecake Cupcakespaula Deen Recipes

CHEESECAKE CUPCAKES

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.

EASY CHEESECAKE CUPCAKES...PAULA DEEN

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

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.