Desert: Easy Cheesecake Cupcakes – By Yikes Daxter

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Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 tsp. butter extract
2 eggs
12 vanilla wafers
1 cup seedless raspberry jam or any other kind of fruit jam
1 pt. fresh raspberries or any other kind of fruit
2 Tbsp. powdered sugar for dusting

Instructions:
HEAT oven to 350°F. (180C)
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 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.
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About mogway

Everyone sees what you appear to be, few experience what you really are! I usually give people more chances than they deserve but once I'm done, I'm done. I'm a bitch with wifi
This entry was posted in Cooking with Amber, Deserts, Yikes Daxter and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Desert: Easy Cheesecake Cupcakes – By Yikes Daxter

  1. Reblogged this on Curvaceous Girl Blog! and commented:
    I need to start making desert

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