Mini Cheese Cake SURPRISE!
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 268.0
- Total Fat: 19.1 g
- Cholesterol: 80.1 mg
- Sodium: 140.9 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.4 g
- Protein: 4.4 g
View full nutritional breakdown of Mini Cheese Cake SURPRISE! calories by ingredient
Introduction
These are the supersized version of Paula Deens Reese's mini cheese cupcakes. Yum These are the supersized version of Paula Deens Reese's mini cheese cupcakes. YumNumber of Servings: 24
Ingredients
-
Sour Cream, reduced fat, 1 cup
*Philadelphia Cream Cheese, 24 oz
Granulated Sugar, 1 cup
Reese's Peanut Butter Cups, 24 miniature
Egg, fresh, 4 large
Vanilla Extract, 1.5 tsp
Butter, unsalted, 1 stick
Granulated Sugar, .5 cup
Graham Crackers, chocolate-coated, 4 oz
Directions
Line a Muffin pan with cupcake papers.
Melt butter
crush graham crackers
Add 1/2c sugar and all graham crackers to melted butter and stir well.
Place a med spoonful of mixture into bottum of each muffin tin. Press firmly
Unwrap reese's. You may want to only unwrap them 12 at a time or store in fridge to avoid premature melting. Place 1 reese cup in each muffin tin.
Beat sourcream, cream cheese and sugar together. Once well combined add vanilla and eggs- 1 egg at a time.
Once all eggs are well combined into mixuture spoon into muffin pans until each cup is full.
Bake at 325 for aprox 20 min turning once. Let cool in baking sheet for about 15min then cool for at least an hour in fridge. Enjoy. Yum.
Number of Servings: 24
Recipe submitted by SparkPeople user MEWIEGELE.
Melt butter
crush graham crackers
Add 1/2c sugar and all graham crackers to melted butter and stir well.
Place a med spoonful of mixture into bottum of each muffin tin. Press firmly
Unwrap reese's. You may want to only unwrap them 12 at a time or store in fridge to avoid premature melting. Place 1 reese cup in each muffin tin.
Beat sourcream, cream cheese and sugar together. Once well combined add vanilla and eggs- 1 egg at a time.
Once all eggs are well combined into mixuture spoon into muffin pans until each cup is full.
Bake at 325 for aprox 20 min turning once. Let cool in baking sheet for about 15min then cool for at least an hour in fridge. Enjoy. Yum.
Number of Servings: 24
Recipe submitted by SparkPeople user MEWIEGELE.
