Easy Cheesecake Cupcakespaula Deen Recipes

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PEANUT BUTTER CHEESECAKE MINIS - PAULA DEEN



Peanut Butter Cheesecake Minis - Paula Deen image

I saw this on Paula's Home Cooking and just had to try it. It was absolutely heavenly! This was my first time trying a cheesecake and it was soooooo easy. I highly recommend this. Just wonderful!

Provided by Big Sis

Categories     Cheesecake

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup butter, melted
12 miniature peanut butter cups
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or 1 teaspoon almond extract
2 eggs

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Place a paper cupcake liner in each cup of a standard muffin pan.
  • To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.
  • Press some crust into the bottom of each muffin cup.
  • Put 1 peanut butter cup into the center of each crust.
  • Beat cream cheese with a handheld electric mixer until fluffy.
  • Add sugar, flour, and vanilla, beating well.
  • Add eggs, 1 at a time, beating well after each addition.
  • Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
  • Bake until just set, about 20 minutes.
  • Allow to cool completely before serving.

CHEESECAKE CUPCAKES



Cheesecake Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 24 cupcakes

Number Of Ingredients 26

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/3 cup (about 5 tablespoons) unsalted butter, melted
Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch fine sea salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/2 cup milk
Filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
Frosting:
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1/2 teaspoon lemon juice
1 1/2 cups confectioners' sugar
Graham cracker pieces, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
  • Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.
  • For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
  • Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.
  • Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.
  • For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.
  • Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
  • For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.
  • Frost the cupcakes as desired. Garnish with graham cracker pieces.

EASY CHEESECAKE CUPCAKES...PAULA DEEN



Easy Cheesecake Cupcakes...paula Deen image

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.

Provided by SweetFuzion

Categories     Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup granulated sugar
1 teaspoon butter flavor extract
2 eggs
12 vanilla wafers
1 cup seedless raspberry jam
1 pint fresh raspberry
2 tablespoons powdered sugar, for dusting

Steps:

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