- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar, divided
- 1-1/2 teaspoons vanilla extract, divided
- 5 eggs
- 1 cup (8 ounces) sour cream
- 1-1/2 cups cherry pie filling
- Mint leaves
- In a mixing bowl, combine cream cheese, 1 cup sugar and 1 teaspoon vanilla; beat until smooth. Add eggs, one at a time, beating well after each addition. Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until set. Cool 5 minutes. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool completely. Top with pie filling. Garnish with mint leaves. Chill. Yield: 22-24 servings.
Reviews forCherry Cheese Cupcakes
"I've made this before and I like to put a Vanilla Wafer at the bottom of the cupcake liner before adding the Cheesecake Batter. What a delicious and easy to make treat..."
"I thought the recipe was good just the way it was"
"I've made similar before,with the Nilla Waffer bottoms, but always in mini size. This recipe doesn't say what size, It just says foil lined muffin cups. Anybody have a clue?"
"Your not doing anything wrong, they are supposed to sink in the middle."
"My foil muffin package says don't use in a muffin pan is anyone else? I am a good cook but not a great baker. My cakes started to sink in the middle a little-I took them out as soon as the tooth pick came out clean. Can anyone tell me what I am doing wrong?"
"Can these be frozen with or without the cherry topping?"
"cakelover,I had thought of the nilla wafer bottom also,but that would kind of take away from the "cupcake " aspect and make it more of a "cake" sort of thing.It really works great just the way it is."
"How do you think putting a nilla wafer in the bottom for a "crust" would work out?"
"How full should the muffin cups be?"
"can you use light cream cheese, this could be a big hit, and no flour means less carbs.. yummo"