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Kellyann · Site Admin Joined: 06 Feb 2008 Posts: 14543

Cheesecake cupcakes

2 8oz. pks. philadelphia cream cheese
1/2 cup Davincis vanilla (Any flavor works and so does gran splenda same measurement but I like to save on carbs and it stretches the batter with Davincis. Davincis is my preference)
2 eggs
1 tsp lemon juice
1 tsp vanilla (optional with Davinci vanilla)

Bring all ingredients to room temp. <--- very important step. Add cream cheese to bowl and mix it alone first. Then add eggs one at a time mixing. Add other ingredients slowly while mixing. Beat with mixer till smooth. Don't over-beat - causes cheesecakes to crack. So it's important to soften them good. Otherwise you will have lumpy batter and tend to overbeat. (bringing all ingredients to room temp will reduce the chance of lumpy batter and avoid the overbeating)

Pour into muffin pans lined with foil liners. You can use papers but they get wet. Foil ones are much better. The original recipe says Bake at 350 for 20 min. My oven runs hot. I bake at 325 for 30 mins. I also place muffin tin in a roasting pan with some water in the bottom. This prevents the cream cheese from scorching or browning on the bottom and keeps the temp more uniform throughout the cupcakes
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I have now started placing a loose piece of tin foil over the top of the roasting pan just hooking it around the pan handles - but not the sides. It should be open still on the sides but the foil top protects the cream cheese from the oven heating elements and keeps them from browning on top

When they are done cooking leave in oven, turn the oven off and crack the oven door for 30 mins hour. Then put on counter for 30 mins more to cool. This prevents cracking. Then refrigerate for a few hours and eat.

I make big batches and freeze them sometimes too.

Kellyann · Site Admin Joined: 06 Feb 2008 Posts: 14543

And let me just say that I am at this point tripling this recipe. I get 24 cupcakes. My family devours them. So if I want some I have to make LOTS.

Karen · Posted: Tue Feb 26, 2008 1:48 pm Post subject:

I can't make these cuz I eat them all, seriously.
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Karen

So kicking Smelly Kelly's badonkadonk! bootyshake

Kellyann · Site Admin Joined: 06 Feb 2008 Posts: 14543

The last time I made this the store only had 1/3 less fat cream cheese. So I used 5 of them and one regular cream cheese that I had to thicken it up. Came out very good. Can't even tell the difference. So ou fat watchers can use that customization. One regular cc is needed tho. It was way too water til I added that.

Kellyann · Site Admin Joined: 06 Feb 2008 Posts: 14543

Dreams · Posted: Tue Feb 26, 2008 1:49 pm Post subject:

Thanks Kel!!
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Karen · Posted: Tue Feb 26, 2008 1:50 pm Post subject:

Kellyann · Site Admin Joined: 06 Feb 2008 Posts: 14543

Karen · Posted: Tue Feb 26, 2008 2:00 pm Post subject:

Aaah, we're cheesecake sisters! tongue3

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Karen

So kicking Smelly Kelly's badonkadonk! bootyshake

BC · Chatter box Joined: 07 Feb 2008 Posts: 3310

I lubs cheesecake. I make these and I put sliced almonds on the bottom of the cupcake foil so it has a lil crust. flower

DavesGirl · Posted: Sat Mar 01, 2008 12:07 pm Post subject:

Boca · Joined: 25 Apr 2008 Posts: 36

Kellyann · Site Admin Joined: 06 Feb 2008 Posts: 14543

bump
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I am SO beating Karen's Badonkadonk! beat

gatekeeper · Posted: Wed Sep 17, 2008 2:04 pm Post subject:

Ooooh these sound so good and EASY to make!!! Thanks!!
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Andrea
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Deliciously~deceptive · Posted: Wed Sep 17, 2008 2:04 pm Post subject:

YUM!

Quick question ~ I only have Caramel DaVinci's.. would that taste good? If yes, then how would I make it then? LOL.. I'm not good with changing recipes. .I'm afraid I'll ruin it!!
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Karen · Posted: Sun Sep 21, 2008 1:42 pm Post subject:

Kellyann · Site Admin Joined: 06 Feb 2008 Posts: 14543

Ok I played with this a little today. I am going to update the recipe with new tips for keeping them from cracking and/or sinking. The batch I made today is beautiful! So reread or copy if you're making these.

Oh and Maggie if you stop back in - Caramel Davincis works great! I've used it. 1/2 cup for the recipe as written. This recipe can be doubled, tripled, etc... I tripled it today with Davincis and got 29 cupcakes. The liquid makes more batter so I am preferring davincis to splenda by far. I've used raspberry too. Davincis doesn't give it a lot of flavor not matter the flavor I use I find. Just a hint.
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I am SO beating Karen's Badonkadonk! beat

Pati · Posted: Fri Oct 23, 2009 8:19 am Post subject:

I had cheese cake for my birthday too!!

I made a variation of these that I found on Elsie... I think this with davinci's might be better than with just powdered splenda.

Now I have to find some davinci's!!
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