Individual Cheesecake Cups Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1 pkg. Duncan Hines Moist Yellow or Devils Food Cake Mix
¼ c. butter, melted
Cheese Filling:
1 (8 oz.) cream cheese, softened
¾ c. sugar
1 tsp. sugar
1 tsp. vanilla
2 eggs
Topping:
1 ½ c. sour cream
¼ c. sugar
1 (21 oz.) can cherry pie filling
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Directions: |
Directions:Preheat oven to 350º. Place 1 ½ inch foil or paper liners into 24 muffin cups.
CRUST: Combine cake mix and melted butter in large bowl. Beat at low speed with electric mixer for 1 minute. Mixture will be crumbly. Divide mixture evenly into muffin cups. Level but do not press.
FILLING: Combine cream cheese, eggs, ¾ cup sugar and vanilla in meduim bowl. Beat at meduim speed until smooth. Spoon evenly into muffin cups. Bake at 350º for 20 minutes or until set. (These can be placed in covered air tight container at this point and placed in freezer for up to 4 weeks, then garnish at time of serving cupcakes).
TOPPING: Combine sour cream and ¼ cup sugar in a small bowl. Spoon evenly over cheesecakes. Return to oven for 5 minutes. Cool completely. Garnish each cheesecake with cherry pie filling. Refrigerate until ready to serve. |
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