Cheesecake Cupcakes with Blueberries |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
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originally from Family Circle magazine Ingredients:
12 sugar cookies |
8 ounces cream cheese, room temperature |
1 cup sugar |
2 eggs |
1/2 cup sour cream |
1/2 teaspoon vanilla |
1/2 teaspoon lemon, rind of, grated |
3 tablespoons flour |
1 cup blueberries |
Directions:
1. Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
2. Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
3. speed in large bowl until smooth.
4. Add eggs, beating just until blended.
5. Beat in sour cream, vanilla and lemon rind.
6. On low speed, beat in flour.
7. Stir in blueberries.
8. Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
9. Remove cakes to rack to cool.
10. Refrigerate. - - - - - - - - - - - - - - - - - -
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