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How To make Cherry Cheesecake Muffins
1/3 c Cream cheese
2 tb Icing sugar
1/3 c Butter, softened
2/3 c Packed brown sugar
1 ea Egg
1 ts Grated orange rind
2 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1/3 c Whole cherry jam
2 tb Pecans, finely chopped
Optional Blend cream cheese with icing sugar; set aside. Cream together butter and brown sugar; beat in egg and orange rind. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended. Do not overmix. Spoon into large greased muffin tins, filling halfway to top. Add 1 ts of the cream cheese mixture and 1 ts of the jam to each; top with remaining batter. Sprinkle with nuts. Bake in 375 F over for 25-30 minutes or until firm to the touch. Remove immediately from tins.
How To make Cherry Cheesecake Muffins's Videos
CHERRY CHEESECAKE MUFFINS
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These Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size cheesecake, these bite-sized treats are packed with creamy flavor!
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Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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Cherry Cheesecake Muffins | Let's Summon Dinner #cheesecake
If you like cheesecake or cheese Danish you will absolutely love this recipe. It's super simple with just a few ingredients and it's an amazing sweet treat or breakfast muffin. The flavor of these hit all the same notes as cheese Danish without all the fuss. As always I will list the ingredients below (for a single recipe). If you give this a try, please leave me a comment and let me know what you think. Thanks for watching!
Ingredients: (makes 8)
8 oz. refrigerated crescent dough or crescent sheets (one can)
5 oz. softened cream cheese
2 TBSP sugar
1 tsp vanilla extract
3/4 cup canned cherry pie filling
2 TBSP melted butter
2 TBSP light brown sugar
*Optional*
powdered sugar for dusting
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Blueberry and Cherry cheesecake cupcake recipe - Best Cheesecake & Cupcake combo!
This is a step by step video on how to make Blueberry and Cherry Cheesecake Muffins (cupcakes). They are actually incredible and worth the effort and consist of 3 parts; the crumb base, the cheesecake filling and the cake batter.
Give this recipe a try!
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For the cake - 250g/2 cups self-raising flour, 115g/1/2 cup caster sugar, 1 tsp baking powder (if using plain flour double the baking powder), pinch salt, 1 egg (room temp), 60ml/1/4 cup oil, 240ml/1 cup milk,1 handful washed blueberries,6 tbsp cherry jam
For the Filling - 170g/3/4 cup cream cheese- at room temp, 55g/1/4 cup caster sugar
For the base -1 regular pack of biscuits (perhaps digestives or shortcake biscuits), 55g/1/4 cup butter (You may not need all of it for the case. Put any left over butter in the cake batter)
Tips: ideally store in an air tight container in the fridge (they'll keep for 2-4 days), have all the ingredients at room temp, pre-heat your oven, wash your blueberry's and pat dry before use. If you have an oven that runs cool, increase your oven temp by 10-15 degrees. If your oven runs too hot, turn the temp down or if they're browning on top too soon, place some baking paper LOOSELY over the top of your muffin tray.
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Ho ho ho... Checkout our selection of festive desserts! The secret ingredient: the magic of the holiday season ✨
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