RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1258
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| Recipe Name: |
Cheesecake Muffins |
| Source: |
Linda Vaiden |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
48 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
48 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$0.23
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 4 dozen. You can use any jelly for these, depending on the occasion and your preference.
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Ingredients:
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Directions:
3, 8 oz pkgs cream cheese, softened
1 cup sugar
5 eggs, room temperature
½ tsp vanilla
Topping :
1 cup sour cream
¼ cup sugar
½ tsp vanilla
Beat together the cream cheese, 1 cup of the sugar, eggs and half of the vanilla until smooth and creamy.
Fill 48 mini foil baking cups 3/4 full and place on a cookie sheet. Bake at 300 degrees for 35 minutes unitl set, not browned.
Mix together sour cream, remaining sugar and vanilla until smooth.
Immediately remove muffins from oven and top each with 1/2 teaspoon of topping. Add a drop of jelly in center and return to oven and bake for 5 minutes. Cool and freeze.
Remove from freezer 10 to 20 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
103 |
Total Carbs: |
10.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
39.1 |
Fat: |
6.5 |
Protein: |
1.96 |
| Fiber: |
0.00 |
Sodium: |
51.29 |
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