George Fassett's Cheesecake Cupcakes
Yield
16 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | x |
custard
cups |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 1 | x |
custard
cups |
* |
Directions
- Leave cream cheese out to soften. Beat until smooth with sugar and vanilla.
Add eggs, one at a time, beating on high. Fold in sour cream.
- Will make more than what a 9" graham cracker crust will hold,(s).
Bake at 350℉ (180℃) for 30 to 35 minutes, or until crust is golden brown and toothpick comes out clean.
