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HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. BEAT cream cheese, remaining sugar and vanilla with mixer until blended.
Cut 2-inch circles out of the pie crusts and add to a mini cupcake pan. Sprinkle ½ teaspoon of the crushed Cheez-Its in each one. Combine the cream cheese, sour cream, eggs, and cornstarch until light and fluffy. Season with salt and pepper to taste. Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal.
To make cheeesecake, add cream cheese to a mixing bowl and using a mixer, beat until smooth. Add sugar, salt, lemon juice and vanilla extract to cream cheese and mix completely.
Plus, there are cheesecake recipes made with cranberries, maple, and sweet potatoes. If the thought of making a classic cheesecake intimidates you just a little too much, we've got you covered!
These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style. [41] New York–style or Jewish-style cheesecake uses a cream cheese base.
Bake cheesecakes until edges are just set, 16 to 18 minutes. Transfer tin to a wire rack and let cool to room temperature, about 30 minutes. Refrigerate cheesecakes until fully set, at least 2 hours.
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.