Cream Cheese Cupcakes

Cream Cheese Cupcakes

28

"Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling."
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Ingredients

servings 183 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
  2. In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
  3. Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
  4. When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

Reviews

28
  1. 37 Ratings

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Most helpful positive review

Very much like the recipe I used to make when I was younger. I always use the nilla wafer cookie at the bottom of the muffin tin and top with cherry pie filling. Yum!

Most helpful critical review

had to do some tweaking after the first batch added 2 cups of sugar as i too thought it wasn't sweet enough, the time was too long, only baked them for 15min, i think you need to either use a fo...

Very much like the recipe I used to make when I was younger. I always use the nilla wafer cookie at the bottom of the muffin tin and top with cherry pie filling. Yum!

Awesome! The family loved that they were serving sized and they went very quickly! As for my adjustments, I'd suggest mixing the graham cracker crumbs with the sugar and sprinkling them into the...

had to do some tweaking after the first batch added 2 cups of sugar as i too thought it wasn't sweet enough, the time was too long, only baked them for 15min, i think you need to either use a fo...

I have been making this recipe for years but I put a chocolate chip cookie in the bottom then the cheesecake then cherriers on top - sooooo popular!! ..and actually I used sweetened condensed mi...

These were ok...my preference is that they should be a little bit sweeter. I also used a cherry pie filling instead of apples. I have a different recipe that I use...and I think I will stick w...

This was SO quick and easy and a HUGE hit with everyone I shared them with. I very rarely follow a recipe exactly how it's written, but I did with this one. I took the first batch out a little t...

I got the cheesecake taste I have been wanting to expect but maybe next time i do i'll probably use less eggs =)

I used crushed nilla wafers for the crust. I made half the batch with cherry pie filling and the other half with teeny tiny chocolate chips. The nursing staff seemed to enjoy it.

I thought this was a great recipe, however, I was looking for something a little more "cheese cake" like. I followed some of the recommendations of other reviews and added 1 more cup of sugar an...