Cheesecake Muffins

This recipe is where, on gluten-free diets, milk products can be tolerated  so now everyone  can simply enjoy without concerns.

  • 3 – 8 oz, pkgs. cream cheese
  • 1 cup white sugar
  • 5 eggs, room temperature
  • 1 tsp. pure vanilla

Preheat oven to 350 degrees. Line muffin tins with liners, if you use them. Otherwise spray with Pam or like product.

In a medium bowl cream together the cream cheese and sugar. Stir in the eggs, one at a time and then add the vanilla. Spoon into the muffin tin to 3/4 full.

Sour cream Topping

  • 8 oz. sour cream
  • 1 cup white sugar
  • 1 tsp. pure vanilla extract

To make the topping, whisk together the sour cream, sugar and vanilla until completely smooth. Spoon into the center of each muffin.

Bake for 30 minutes in oven until a golden brown. Remove from the oven and cool down for 5-10 minutes. Now return it to the oven and bake for additional 7 minutes until set. Place pans on rack to cool,.

DO NOT remove from the oven until completely cool.

 

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