 Proud mama flew to Florida to celebrate her son’s 18th Birthday and came up with these super yummy cheesecake cupcakes she found online, that all we wanted was more, more, and more of it, smile! Category: Dessert Approx. Prep and Cook Time: 1 hour 10 Minutes Approximate Cost: $12.90 or .54 cents per 24 cheesecakes or ($1.07 for 12) Difficulty Level: Easy Allergens, Other: Gluten Free ONLY if you use GF Graham Crackers Servings: 24 Ingredients for the Cheesecake Batter 2 (8 oz.) cream cheese packs at room temperature. ($8.00) 1 c. sugar (.50) ½ c. sour cream (or yogurt) (.50) 2 eggs (.40) 1 tsp. vanilla ($1.00) 2 tsp. lemon juice (.80) 24 liners for the muffin pan (.50) Ingredients for the Crust ¼ c. melted butter (.50) 1 ½ c. graham cracker crumbs (.70) Directions Preheat oven at 325 degrees and place liners in your cupcake pan. Combine the graham crackers and melted butter in a med size bowl, divide it between all the liners and press into the bottom firmly. Bake for about 10 to 15 minutes until dry in the center. Then reduce temp. to 300 degrees. In a large bowl with an electric mixer, beat the cream cheese until smooth. Add the sugar, eggs, sour cream, lemon juice and vanilla and beat for about 3 minutes until nicely smooth. Divide the mix evenly between the muffin cups filling up almost to the top. Bake for about 20 to 30 minutes until the centers are set. Remove from oven and allow to cool for about 30 minutes in a rack. Then refrigerate before serving for at least 3 hours.
0 Comments
Leave a Reply. |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
RSS Feed