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Friday, 8 June 2012

Cream Cheese Cupcakes

This is an old recipe that has been around for ages and one of my favorite Mamas gave it to me. Cupcakes are so popular and cheese cake is just plain yummy, so a cheese cake cupcake - well that would be perfect! The topping is pie filling (that you buy in a can) cherry, blueberry or pineapple. You could even place fresh strawberries on top and drizzle some melted chocolate on them. 

1 1/2 packages(the rectangles) of cream cheese            
2/3 cups of white sugar
3 large eggs
1 tsp vanilla

1 box of vanilla wafer cookies. (These are small cookies that will be used as your crust)

*Bring the cream cheese to room temperature so it is easier to combine*
Mix cream cheese, sugar, eggs and vanilla together until smooth - do not over beat. Put cupcake papers in a muffin tin, place 1 vanilla wafer in the bottom of each cupcake paper ( It may be a bit small but will still serve as the bottom). Fill 3/4 full of cream cheese mixture.
Bake 10 -15 minutes at 350.
Cheese Cake will always appear under cooked in the center but it will harden as it cools. Testing to see if the cupcake is ready, is very easy. Remove the baking from the oven and insert a tooth pick into the middle of it, if the toothpick is clean when removed, ( without any mixture on it) the baking is ready. If the tooth pick has 'mixture' on it, place back in the oven for 1-2 minutes and check again.

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