Cheesecake Cupcakes #1
"These cupcakes are delicious! I got the recipe from a friend after she brought them to a party and they disappeared quickly. They are like little individual cheesecakes. They make a nice dessert."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
24 cupcakes
ingredients
- 3 (8 ounce) packages cream cheese, room temperature
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla
-
Filling
- 1 cup sour cream
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
-
Topping
- 1 (21 ounce) can pie filling
directions
- Add eggs to softened cream cheese, one at a time; blend thoroughly.
- Add 1 c sugar and 1 tsp vanilla and mix together well.
- Place in paper cups in cupcake tin and bake at 300 degrees for 40 minutes; let cool (tops will sink in).
- Mix sour cream with 1/4 c sugar and 1/2 tsp vanilla.
- Place mixture in cupcakes and return to 300 degree oven for 5 minutes.
- Let cool.
- Place pie filling on top before serving.
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Reviews
-
Delicious! I admit I had doubts that these would work but they came out perfect and delicious even though I forgot the pie filling topping and used low fat plain yogurt instead of the sour cream. I also used two regular packages of cream cheese and 1 fat free and no one could tell the difference. Thanks Whisper for a great easy keeper desert recipe. This will be made over and over again in our kitchen. -
This is exactly the recipe that I have been making for over 30 years! Always delicious and everyone loves them. I just made them for a cocktail Christmas theme party using mini cupcake red and green foil cups. I yield 52. You fill the cupcake foils to 1/8" on both sizes they shrink after they start cooling. I always know when the cracking is evident while baking it is time to take them out. I cool them for 5 or so minutes before adding the sour cream mixture and then top and pop in the oven for 5 minutes. My recipe suggested topping with a curl of chocolate or pie filing. ENJOY!!! -
I put a vanilla wafer cookie in the bottom of each cupcake paper and put the filling on top. Made a nice crust. -
Easy and yummy! I couldn't find an appropriate cookie or biscuit at the last minute for a "crust", unfortunately. But they really were fine anyway. I skipped the pie filling and tossed a couple of mini chocolate chips on top. Will be using this recipe again! -
Excellent - my home family loves this recipe:) Thank you for sharing.
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Tweaks
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Delicious! I admit I had doubts that these would work but they came out perfect and delicious even though I forgot the pie filling topping and used low fat plain yogurt instead of the sour cream. I also used two regular packages of cream cheese and 1 fat free and no one could tell the difference. Thanks Whisper for a great easy keeper desert recipe. This will be made over and over again in our kitchen.
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
