CHEESECAKE CUPCAKES
Ingredients
Crust
1cup graham cracker crumbs2tablespoons sugar3tablespoons butter, meltedCheesecake
2packages (8 oz each) cream cheese, softened1/2cup sugar1teaspoon vanilla2eggs1/4cup strawberry fruit spread1cup Betty Crocker™ Rich & Creamy rainbow chip frostingSmall strawberries, if desired
1cup graham cracker crumbs2tablespoons sugar3tablespoons butter, meltedCheesecake
2packages (8 oz each) cream cheese, softened1/2cup sugar1teaspoon vanilla2eggs1/4cup strawberry fruit spread1cup Betty Crocker™ Rich & Creamy rainbow chip frostingSmall strawberries, if desired
Directions
- 1 Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
- 2 In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- 3 Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- 4 In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.
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