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    You are in: Home / Recipes / Cheesecake Cupcakes Recipe
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    Cheesecake Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Audrey M's Note:

    This cheesecake is low in points. It is only 4 WW points. You have to let this dessert refrigerate for 24 hours before you can enjoy it but it is well worth the wait.

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    Ingredients:

    Yield:

    mini ch ...

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees.
    2. 2
      Mix the cream cheese and Splenda in large mixer bowl, blender, or food processor until smooth.
    3. 3
      Add the eggs one at a time, blending well after each addition.
    4. 4
      Add the flavorings and salt; blend to combine.
    5. 5
      Add the sour cream; blend to combine.
    6. 6
      Put paper cupcake liners in the cupcake tins.
    7. 7
      Pour the cheesecake batter into the cupcake tins.
    8. 8
      Bake 30 minutes.
    9. 9
      Turn off the oven, but do not remove the cheesecakes or open the oven door.
    10. 10
      Let the cheesecakes cool in the oven for 1 hour.
    11. 11
      Remove cheesecake from the oven and chill overnight in the refrigerator before serving.

    Browse Our Top Low In... Recipes

    Ratings & Reviews:

    • on April 11, 2010

      35

      This recipe took me several tweaks before I was happy with it. I don't know if it was because I used fresh lemon extract (purchased only for this recipe), but the lemon was overpowering. I omitted it altogether. Also, place an oven proof bowl with water in the oven while baking/cooling the cupcakes. This will keep them from looking like shriveled up stuff in a cupcake wrapper. Other than that, very moist.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheesecake Cupcakes

    Serving Size: 1 (860 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 81.5
     
    Calories from Fat 41
    51%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.5 g
    12%
    Cholesterol 51.4 mg
    17%
    Sodium 225.7 mg
    9%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.8 g
    3%
    Protein 6.1 g
    12%

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