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Cheesecake Cupcakes

Date: December 2, 2015 Author: Judy Albrecht Categories: 1 - 2, 3 - 4, 5 - 6, 7 - 8, 9 - 12, Pre-K / K, Teachers 0

Cheesecake Cupcakes

Serves: 12

2 packages cream cheese
3/4 cup sugar
2 larges eggs
1 teaspoon vanilla extract
3/4 cup finely crushed graham crackers or vanilla wafers
3/4 cup cherry pie filling or fresh berries

Preheat oven to 350°.
1. Line a 12- cup muffin pan with paper liners.
2. Beat cream cheese with an electric mixer at medium speed until completely smooth, 1 to 2 minutes. Gradually add sugar and beat until dissolved, about 2 minutes. Beat in eggs 1 at a time; add vanilla and continue beating until very smooth, about 1 minute more. Put 1 tablespoon graham cracker of wafer crumbs in each cup and top with rounded 1/4 cup batter.
3. Bake until puffed and set, about 17 minutes (some tops may crack slightly). Cool in pan on a rack 30 minutes, then transfer pan to refrigerator and chill at least 1 1/2 hours. Top each cupcake with 1 tablespoon of cherry or any other flavor of pie filling.

We actually used graham crackers and added some butter so that the crumbs will hold together better…

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