T
TexasRose
Guest
Cheesecake Muffins
1 box moist white cake mix
8 oz softened cream cheese
½ cup sour cream
2 eggs
¼ cup plus ½ cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tbsp melted butter
¼ strawberry preserves (or any fruit you like-I'm going to do pumpkin at Thanksgiving)
Cheese Filling:
8 oz softened cream cheese
¼ cup sugar
1 egg
½ tsp freshly squeezed lemon juice
Lightly grease a 12 cup muffin pan and set aside. Preheat oven to 350. To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs and ¼ cup sugar. Beat on medium speed for 3 minutes
To make the crust, combine graham cracker crumbs, ½ cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 tsp of strawberry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into the batter.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the strawberry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25-30 minutes. Let cool 10 minutes before removing muffins from pan.
1 box moist white cake mix
8 oz softened cream cheese
½ cup sour cream
2 eggs
¼ cup plus ½ cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tbsp melted butter
¼ strawberry preserves (or any fruit you like-I'm going to do pumpkin at Thanksgiving)
Cheese Filling:
8 oz softened cream cheese
¼ cup sugar
1 egg
½ tsp freshly squeezed lemon juice
Lightly grease a 12 cup muffin pan and set aside. Preheat oven to 350. To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs and ¼ cup sugar. Beat on medium speed for 3 minutes
To make the crust, combine graham cracker crumbs, ½ cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 tsp of strawberry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into the batter.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the strawberry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25-30 minutes. Let cool 10 minutes before removing muffins from pan.