Strawberry Cheesecake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 553.3
- Total Fat: 28.7 g
- Cholesterol: 115.1 mg
- Sodium: 553.0 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 0.9 g
- Protein: 7.8 g
View full nutritional breakdown of Strawberry Cheesecake Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 T butter, melted
1/4 cup strawberry preserves
Cheese Filling:
8 ounces cream cheese
1/4 cup sugar
1 egg
1/2 t freshly squeezed lemon juice
Directions
Lightly greese a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
To make crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of strawberry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
With the back of the spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the strawberry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Back 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLYCA3160.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
To make crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of strawberry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
With the back of the spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the strawberry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Back 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLYCA3160.