These little cupcake sized cheesecakes are so easy to make, so incredibly delicious, Gluten Free and adaptable. Use splenda or agave nectar to make them diabetic or low carb. Use sugar, honey or syrups. Use a crust of finely chopped nuts, crumbled cookies or a whole cookie wafer. It will be just as great if you leave out the crust like I do. The little excess paper at the top is perfect for a pineapple gravy, cherries, strawberries, peaches or leave it plain. The sky is the limit with this very adaptable little delight. It is suitable to bring to a pot luck where you are not sure of allergies and they are the perfect serving size.
2 8-Ounce packs of Cream Cheese, room temperature and very soft
1/2 cup Granulated Sweetener
2 Tablespoons Sour Cream
1/2 teaspoon Vanilla
Preheat oven to 325 degrees.
Line muffin tin with papers.
Spray papers inside with oil.
- Keeping mixer on LOW speed, whip up the cream cheese, sugar, sour cream and vanilla until there are no lumps.
- Add Eggs one at a time and mix until JUST incorporated. Do not over mix and keep mixer on low ~ this will help with the middle sinking.
- Place 3 Tablespoons of Batter inside each cup. Makes about 12.
- Place muffin tin inside a sheet cake pan and fill half way up with water.
- Place both pans inside oven and set timer for 25 minutes.
- When timer is up, turn oven off and leave door slightly ajar for 1 hour. This step should prevent sinking.
- Remove cooled muffins from oven and chill.
- Top with your favorite topping.
- This recipe makes about a dozen cupcakes or 2 dozen mini cupcakes.
- If making this recipe into mini cupcakes, I suggest cutting cooking time down to 15 minutes.
- I like the tang the sour cream has in this recipe, but it will turn out well without it.
- If using Splenda, I would suggesting using less first and taste to see if it is sweet to your liking. I personally find that Splenda is sweeter in baking than sugar.
Tasty Tuesday at Dr. Laura's