Every Christmas I try to make these Cherry Cheescake Cupcakes. They are so pretty. They would be nice to make for Valentines Day which will be here before we know it. They are gluten free but definitely not dairy free. I got this recipe over 35 years ago from a friend but over the years I have seen many variations of it.
Cherry Cheesecake Cupcakes
Bake at 300 degrees for 40-45 minutes. Do Not Overbake.
3 packages (8 oz.) of cream cheese
1 cup sugar
5 eggs
1 1/2 teaspoons vanilla
Cream the cream cheese and sugar. Add the eggs one at a time and beat well. Then add the vanilla.
Beat until creamy and pour into foil lined cupcake papers.
Fill about 3/4 full and bake. Cool for five minutes. They will cave in the middle providing space for the topping.
Topping:
1 cup sour cream
1/2 cup sugar
1/4 teaspoon vanilla
Whip together very well and put in the pocket on the cheesecake. Then place cherry pie filling on top of the topping. Bake for five more minutes.
Refrigerate for at least 5-6 hours. Keep refrigerated and they will keep for a long time.
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