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.
Blueberry Cheesecake Bites
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- #92435
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Bottom
4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 tablespoons butter, melted, but at room temperature
1 box (18.25 ounce size) French vanilla cake mix
Filling
2 packages (8 ounce size) cream cheese, at room temperature
3 eggs, at room temperature
1 1/2 cup powdered sugar
2 teaspoons vanilla extract
1 can (21 ounce size) extra-fruit blueberry pie filling, drained
directions
Preheat oven to 350 degrees F. Line mini-muffin pans with papers.
For the Bottom: Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but pliable like a soft dough.
Press 1 teaspoon mix into bottom of each mini-muffin paper.
For the Topping: Place cream cheese, 3 eggs, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be.
Drop about 1/2 Tablespoon of mix into each muffin cup over vanilla base. Press 2 to 3 drained blueberries into the filling in each muffin.
Bake at 350 degrees F. for 15 to 17 minutes. Cool completely before serving.
added by
recipequeen
nutrition data
Nutritional data has not been calculated yet.
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