|Philadelphia Main Line Classics|
|by Junior Saturday Club of Wayne|
Now in its seventh printing, Main Line Classics is a delightful cookbook with over 400 pages of double-tested, delicious, easy to prepare recipes.
Tip: Try cream cheesecake cupcakes for more results.
Results 1 - 10 of 11 for philadelphia cream cheesecake cupcakes
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Combine softened butter ... the filling. Blend cream cheese and sugar ... over top of cheesecake in the cake ... For 3 dozen cupcakes, make 1 1/2 the topping recipe.
Place a vanilla ... holders. Beat soft cream cheese, eggs, sugar ... Bake and while cupcakes are still warm ... Refrigerate. Bake at 350 degrees for 15 minutes.
Soften cream cheese at room ... 15 minutes at 350 degrees. Cool and put pie filling (about 1 teaspoon) on top of each one. Refrigerate. Yields about 20.
Blend cream cheese, eggs, vanilla ... cupcake cup and add mixture. Bake at 400 degrees for 20-25 minutes. Cool. Add cherry filling to each cake. Refrigerate.
Beat cream cheese, lemon juice, ... yellow. Also, use liner colors that are the same color as filling you are using (pink for cherry, blue for blueberry).
Mix cream cheese, eggs, sugar ... mixture. Bake at 375 degrees for approximately 6 to 10 minutes. When cool, top with canned fruit filling. Refrigerate.
Place 1 vanilla ... 300 degrees. Allow cream cheese to soften ... to cool and then refrigerate for a minimum of 2 hours. (I personally prefer overnight.)
Put vanilla wafers ... cupcake filler. Mix cream cheese, eggs, sugar, ... full. Bake at 350 degrees for 15 minutes. Top with pie filling and chill. Makes 20.
Cheesecakes: 1. Mix ... Topping: 1. Spoon mixture after it has been blended on top of each cheesecake. 2. Put back into oven for 5 minutes. 3. Refrigerate.
Put cupcake holders ... and vanilla. Fill cupcakes 1/2 to 2/3 ... filling. NOTE: Fill a few hours prior to use, so filling will not bleed into cheesecake.
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