Easy Cheesecake Cupcakespaula Deen Food

LEMON POPPYSEED CHEESECAKE CUPCAKES

Steps:

• For the Gingersnap Crust:
• Preheat oven to 350º.
• Mix brown sugar, crushed gingersnaps and butter together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes.
• For the Cheesecakes:
• Preheat oven to 325º.
• Mix cream cheese and 1 cup sugar until integrated.
• Mix in eggs, one at a time.
• Mix in sour cream.
• Add zest, 1/2 teaspoon ginger and poppy seeds.
• Spoon mixture over pre-baked crusts.
• Bake for 30 minutes.
• Remove cheesecakes from oven and allow to come to room temperature.
• Place in the refrigerator to chill.
• For the Ginger Whipped Cream Frosting:
• Beat the whipped cream until frothy, Gradually add 2/3 cup sugar and then 1/2 teaspoon ginger. Beat until soft peaks form and spread on cupcakes.

EASY CHEESECAKE CUPCAKES...PAULA DEEN

Steps:

• 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 eggs, one at a time, beating well after each addition.
• 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 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.

JEN'S KETO CHEESECAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
• Store cooled cupcakes in the refrigerator.

EASY CHEESEBURGER MAC

Steps:

• Brown ground beef and drain.
• Add water, ketchup and mustard. Bring to a boil. Stir in the macaroni from the box (but not the cheese yet). Reduce heat, cover and simmer 4 minutes.
• Add thawed vegetables. Simmer another 5-6 minutes covered, until macaroni is tender.
• Reduce heat to low and add cheese powder. Stir well. Sprinkle cheddar over the top and cover for a minute or two until cheese melts.