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Cheesecake Cupcakes




Source of Recipe


Rita


List of Ingredients




Cheesecake Cupcakes from Rita


3 (8 oz each) pkgs cream cheese, softened
1 cup sugar
4 eggs
1-1/2 t vanilla extract

TOPPING:
1 cup sour cream
1/4 cup sugar
1 t vanilla extract

Recipe






Kiwi or strawberry slivers, fruit topping or jam, blueberries or raspberries or pie filling for garnish


Preheat oven t 325º. Line 24 regular muffin cups with paper cupcake liners.

In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well. Add the eggs and vanilla and mix well.

Fill the cups about half full with the batter. Bake for about 25 minutes, until the cupcakes are set and golden brown.

Make the topping: combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon about 1 teaspoon on top of each cupcake and return to the oven for 5 minutes to glaze.

Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut seasonal fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temp.

Makes 2 dozen This recipe can be halved.

Source is Paula Deen