RED VELVET CHEESECAKE CUPCAKES RECIPE

Step 1

Ingredients

Graham Cracker Crust

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 3 tablespoons grandulated sugar

Cheesecake Filling

• 2-1/2 packages (20 oz.) cream cheese, softened
• 3/4 cup granulated sugar
• 2-1/2 teaspoons Clear Imitation Vanilla Extract
• 2eggs
• 1 tablespoon all-purpose flour
• 1/4 cup sour cream

Red Velvet Cake

• 1 box (18.25 oz.) red velvet cake mix
• Eggs, water and vegetable oil to prepare mix

Cream Cheese Icing

• 1-1/2 packages (12 oz.) cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 4 cups sifted confectioners’ sugar (about 1 lb.)
• 2 teaspoons Clear Imitation Vanilla Extract
• Pecan halves (optional)

Step 2

Crust: Line muffin pan with baking cups.

In small bowl, stir together graham cracker crumbs, butter and sugar. Press 1/2 tablespoon of mixture in baking cups; press down with back of spoon.

Step 3

Filling Preheat oven to 350ºF.

In large bowl, beat cream cheese until smooth. Add sugar and vanilla; mix until thoroughly combined. Beat in eggs, flour and sour cream; mix until smooth. Spoon about 2 tablespoons mixture over crust in baking cups.

Bake 10-12 minutes or until cheesecake is just set. Remove from oven, place on cooking grid and cool 5 minutes.

Step 4

Cake In large bowl, beat cake mix, eggs, water and vegetable oil with electric mixer following package instructions. Spoon batter over baked cheesecake mixture, filling baking cups 3/4 full.

Bake 15-17 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

Step 5

Icing In large bowl, beat cream cheese and butter with electric mixer until light and fluffy. Add vanilla. Gradually add confectioners’ sugar and beat until smooth.

Step 6

To Assemble: Ice cupcakes with Cream Cheese Icing. Top with pecans.

Makes about 36 cupcakes.