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Easy Cheesecake Cupcakes...paula Deen

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“Super easy and home-made! Sometimes I add about 1/4 Cup of sourcream to the recipe as I like the added creaminess but it's great the way it is.”
READY IN:
40mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. HEAT oven to 350°F.
  2. PLACE a paper cupcake liner in each of 12 muffin cups.
  3. 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.
  4. PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
  5. 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.

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