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Cheesecakes

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Raspberry Cheesecake Cupcakes. If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum? Ingredients: Cheesecake (3) 8 Ounce Packages Cream Cheese 4 Eggs 1 Cup Sugar 1/3 Cup Heavy Whipping Cream 1 Tablespoon and 1 Teaspoon Flour 1 Teaspoon Lemon Juice 1 Teaspoon Vanilla Extract Fresh Raspberries for Garnish Cream Cheese Whipped Cream 2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped 3 Tablespoons Cream Cheese, softened Raspberry Jelly 1 and 1/3 Cups Raspberries, fresh or frozen 3/4 Cup Sugar 1/4 Cup Water Graham Cracker Crust 1 Cup Graham Cracker Crumbs 1/3 Cup Butter, melted 2 Tablespoons Granulated Sugar 1 Teaspoon Brown Sugar 1/2 Teaspoon Cinnamon.

Twix Cheesecakes – Gingerbread Bagels. Dream Cheesecake - StumbleUpon. Snickers Caramel Cheesecake Cookies. Happy Thursday! Hope everyone is enjoying summer. CA is always full of life in the summer, there’s always family visiting, beach trips and partying going on. I have a feeling it’s going to fly by and school will be back in session in no time. Better enjoy this while I can Wait until you try these individual cheesecakes! I didn’t know what to call them because they look like my giant cookies, but are really little cheesecakes.

We made this recipe while my family was visiting this week and let’s just say they didn’t last long. Take a peek…hope you enjoy! Here’s your line up, pretty easy right?! Ahhh, I think this will be my new computer wallpaper Whip up the cheesecake batter… Feel free to use any caramel sauce you’d like. Graham cracker crust….YUM! I have officially fallen in love with my muffin top pan! Told you these were ridiculous Snickers Caramel Cheesecake Cookies 2 Cups chopped Snickers Bars 2 1/2 Cups graham cracker crumbs 2 Tablespoons granulated sugar 5 Tablespoons melted butter 2 eggs.

Dulce de leche Baked Mini Cheesecakes. Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin. (this step is to reduce the risk of the tins exploding during the cooking process) Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes).

Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it). After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche. This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required.