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HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add ...
HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
Add egg, sour cream, and vanilla and beat until combined, about 1 minute more. Divide cream cheese mixture among muffin cups. Set tin in a large rimmed baking sheet and place in oven.
PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.
Cut 2-inch circles out of the pie crusts and add to a mini cupcake pan. Sprinkle ½ teaspoon of the crushed Cheez-Its in each one. Combine the cream cheese, sour cream, eggs, and cornstarch until light and fluffy. Season with salt and pepper to taste. Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal.
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Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar.It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. [1]
The Nilla wafers and freeze-dried strawberries on the outside will hide any buttercream imperfections too. Get the Strawberry Crunch Cake recipe . PARKER FEIERBACH
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