Sunday, April 12, 2015

Cherry Cream Cheesecake Cupcakes, with recipe

I took the ingredients from the recipe, but the baking from Taste of Home HERE
Cupcakes are so much easier than dealing with the spring form pan. Easier to transport too!

I almost forgot the Sour Cream step! 
Well I did forget and over baked them a bit but they were still SO yummy!

 These were so good plain

 But even better with some cherries on top! 

Cherry Cream Cheesecake Cupcakes


Vanilla Wafer cookies

Put one cookie, flat side down, in lined cupcake tins


3 (8 oz) pkgs of Cream Cheese
1 1/2 cup Sugar
4 Eggs
1 tsp Vanilla
1/4 tsp Salt

Preheat the oven to 300 degrees, Beat cream cheese, sugar and salt in a large bowl until light and fluffy. Add eggs one at a time, beating after each one. Then add the vanilla. Scoop into cupcake tin, 2/3 full. Bake for 30 minutes. Remove from oven & reset the oven to 450 degrees.


8 oz Sour Cream
1/4 c Sugar
1 tsp Vanilla
1 (21 oz) can of Cherry Pie filling

As oven is warming to 450 degrees, mix topping. Mix sour cream, sugar and vanilla in a bowl, Place a spoonful on each cupcake. Bake at 450 for 10 minutes. Once cooled add cherries on top or serve plain.

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