Recipe: Cheesecake Cupcakes

I brought these to our MADS potluck today, and multiple people requested the recipe. I followed the below (made a double batch) with the exception that when it calls for Splenda, I used half Splenda, half erythritol (would have used all erythritol if I'd had enough!):

Cupcake:
3 - 8 oz. packages of cream cheese
1 cup of Splenda
5 eggs
1 1/2 tsp Vanilla

Filling:
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla

Bring cream cheese to room temperature. Place cream cheese in a bowl, and add one egg at a time, beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.)

Pour into paper cupcake liners. (Makes approx. 12 very full cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes ****il large cracks appear on the top). Remove from oven and cool for 5 minutes.

Combine filling ingredients and add a tsp on top of each cupcake and return to the oven for 5 minutes.

Cool and then keep refrigerated.

This looks wonderful. I hope that you don't mind if I copy it and save it on my computer. I can't wait to try it.
Pat

Copy away! I found it somewhere online (well, on multiple sites, actually, which is why I didn't credit a source) - certainly didn't make it up myself!

What is erythritol and where do you get it??  Thanks,  D.

It's a natural sugar alcohol that does not cause the *ahem* issues other evil sugar alcohols often cause. I get mine at Whole Foods, but you can order it cheaper online. I've seen it on Amazon.

This one looks good.....thank you for posting it....I love a good cheesecake recipe.

They were really yummy!  

  I got to keep the couple that were left over after we all had our fill.  Guess what DH and I are having for dessert after lunch tomorrow.

Thanks Jill!

You had me at cheesecake...

Thanks for sharing 

I know I started talking about it last weekend, but today I actually started my liquid protein diet (still 5 days earlier than I had to!) & all I can say about your recipe is  literally

sounds yummy