New York Cheesecake Cupcakes Recipes

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NEW YORK CHEESECAKE CUPCAKES RECIPE - (4.4/5)



New York Cheesecake Cupcakes Recipe - (4.4/5) image

Provided by á-163900

Number Of Ingredients 20

VANILLA BEAN CREAM CHEESE FROSTING:
1 1/2 cups gluten-free graham cracker or ginger spice cookie crumbs, such as Pamela's Gluten-Free Spicy Ginger Snaps
4 eggs
2 sticks (1-cup) butter, room temperature
2 cups granulated sugar
2 tablespoons vanilla bean paste
2 2/3 cups gluten-free all-purpose baking mix
1 1/2 cups whole milk
1 1/2 cups raspberry preserves
Vanilla Bean Cream Cheese Frosting, recipe follows
Raspberry Coulis, recipe follows
1 pound cream cheese , softened
4 tablespoons (1/4-cup) butter, room temperature
2 cups sifted powdered sugar
2 teaspoons vanilla bean paste
RASPBERRY COULIS:
12 ounces fresh or frozen raspberries
1/2 cup sugar
SPECIAL EQUIPMENT:
Piping bag fitted with an 847 star tip

Steps:

  • Preheat the oven to 375°F. Line two standard 12-cavity muffin pans with cupcake liners. Evenly distribute the gluten-free cookie crumbs into the liners, about a tablespoon in each cup. Crack the eggs into a small container and set aside. In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until it is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl, and then restart the mixer on low speed. Add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg. Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the vanilla bean paste and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk, in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl and then resume mixing on low. Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way full. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely. Using an apple corer or knife, core out the center of each cooled cupcake. Then fill with 1 tablespoon raspberry preserves and top with the Vanilla Bean Cream Cheese Frosting. Drizzle a small amount of the Raspberry Coulis over the top. For the vanilla bean cream cheese frosting: In the bowl of a stand mixer, combine the cream cheese and butter and beat until soft and fluffy. Add the powdered sugar and vanilla bean paste. Whisk on low speed to combine so there is no loose powdered sugar on the bottom of the bowl and then turn the mixer onto medium-high. Whip until very light and fluffy. Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the cream cheese frosting into the piping bag. Set aside. For the raspberry coulis: Put the raspberries in a heavy sauce pot and heat until warm. Mix together the sugar and 3 tablespoons water and add to the raspberries. Bring just to a boil, until all the sugar dissolves. Let cool and pour the raspberry mix into a blender or food processor and puree. Strain through a fine mesh sieve to remove all or part of the seeds.

NEW YORK CHEESECAKE



New York Cheesecake image

This cheesecake is New York-style, fool-proof, easy, and super-delicious.

Provided by Kitchen Queen

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 7h35m

Yield 12

Number Of Ingredients 11

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
4 eggs, room temperature
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon cream of tartar
1 pint sour cream
1 teaspoon vanilla extract
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
  • In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
  • Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
  • Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
  • Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g

NEW YORK CHEESECAKE (LIGHTER RECIPE)



New York Cheesecake (lighter recipe) image

With its creamy texture and rich flavor, this light version of a classic dessert will easily pass for a high-fat indulgence!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 14h5m

Yield 16

Number Of Ingredients 12

3/4 cup graham cracker crumbs
2 tablespoons margarine, melted
2 tablespoons sugar
5 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
1 3/4 cups sugar
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 1/4 cups fat-free cholesterol-free egg product
2 egg yolks
Berries or cut-up fresh fruit, if desired

Steps:

  • Move oven rack to lowest position. Heat oven to 425°F. Lightly grease side only of 9-inch springform pan with shortening.
  • In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan.
  • In large bowl, beat cream cheese, 1 3/4 cups sugar, the flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in egg product and egg yolks, beating on low speed until well blended. Pour over graham cracker mixture.
  • Bake 15 minutes.
  • Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
  • Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  • Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. Serve with berries, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 0 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 390 mg

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