"Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling." — Diane Mattes
Watch video tips and tricks
3 (8 ounce) packages
1 1/2 teaspoons
3 1/2 cups
apple pie filling
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!
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 food processor or hand blender for desired creamy texture as mine had big lumps that i couldnt get out. mine yielded close to 36 instead of 24. i made a raspberry compte and drizzeled with white chocolate and milk. it was pretty good. i called them raspberry truffle cheesecakes.
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 cupcake cups. Then just put a pat of butter on top (before you add the cream cheese). The crust comes together perfectly on its own while they're in the oven. We loved it, and I will definitely make this again!
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 milk instead of the sugar.....
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 with it....but thanks for the recipe post.
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 too soon and they turned out a little to custardy for my taste. The rest I baked for 35 min and they were perfect. Lots of people mentioned that they liked that they weren't too sweet, but I don't imagine that adding a bit extra sugar would hurt it at all! It was also perfect for my kids, too. Easy enough for them to help and they just LOVED them! This is definitely a keeper. (I have it memorized :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 98
See how to make super-fun ice cream cone cupcakes!
Cream cheese and whipped cream make this frosting addictive.
This carrot cake is dense and delicious, a real crowd-pleaser.