Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Cherry Cheesecake Muffins
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- #66696
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
Bottom
1 1/2 cup graham cracker crumbs
1/4 cup unsalted butter, melted
3 tablespoons brown sugar
3/4 teaspoon cinnamon
Filling
2 packages (8 ounce size) cream cheese
3/4 cup sugar
1 tablespoon all-purpose flour
3 eggs
1 1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 cup half-and-half or evaporated milk
Topping
prepared cherry pie topping
confectioners' sugar for dusting
directions
Preheat oven to 350 degrees F. Line a 12 cup muffin frame with paper muffin cups.
Cheesecake Bottoms: In a small bowl, toss together the graham crumbs, brown sugar, butter, and cinnamon. Sprinkle an equal amount of crumb mixture into a paper muffin cup.
Filling: Cream the cheese with the sugar and flour. Blend in eggs, vanilla, lemon extract and cream. Pour evenly into prepared muffin lines. Bake until just set, about 20-24 minutes. Chill a couple of hours (can also be frozen).
Topping: Dust with confectioner's sugar or garnish with a dollop or canned pie topping or a slice of fresh fruit glazed with warmed apricot jam, or melted chocolate, drizzled over tops.
***These freeze well
added by
cheftamara
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
July 3, 2008
These muffins are delicious. The recipe makes more than 12 muffins. I needed to 1/2 the ingredients for the Bottom; 3/4's the Filling recipe which was plenty for 12 muffins. I have made this recipe with Blueberries, too, and is just as delicious.
July 19, 2007
I only had Blueberry Pie Filling in the pantry, so I made these for a company breakfast. They were gone in a flash.