Amazing cheesecake cupcakes just in time for Valentine Day. A tasty dessert you can make at home in only 30 minutes with five ingredients. Everybody loves cheesecake and cupcakes.

The inspiration recipe appears around the internet as Paula Deen Cheesecake Cupcakes.  It appears with raspberry topping, with cherry topping and a few other things.  I make a few changes. First several of the versions call for “butter extract” (so Paula Deen like), well I don’t have any and my store doesn’t either. Most comments and the Food Network version used vanilla extract. Of course, this is cooking for two so I also cut the recipe in half for a more reasonable “for two” amount.

Rating

OK, it is cheesecake and Paula Deen inspired…. Daaaaa

Notes: Top with fresh fruit, raspberries with some raspberry jam, or some cherry pie filling… be creative. Also since you are reading a “cooking for two” blog, the recipe is cut down. You can double or triple this one very easily.

Start by preheating the oven to 350. At the same time, set out the egg and remove the cream cheese from the package. The closer to room temp they are when you start the better but really 30 minutes max for the egg (Food safety alert).

Line a cupcake pan with cupcake papers and place a vanilla wafer cookie in the bottom flat side down.

Place the cream cheese in a mixing bowl and beat with a hand mixer until fluffy (about 3 minutes). Add 1/3 cup sugar and beat to combine (1 minute).

Now add 1 egg and 1/2 teaspoon vanilla extract. Mix well being sure to scrap the sides of the bowl.

Spoon the cream cheese mixture into the cupcakes papers with the cookie. Fill to about 3/4 full.

Bake for 20 minutes. Remove from oven and allow to cool in the pan for a while before moving to the refrigerator for at least a few hours before serving. Topping of your choice.

Updated
February 9 2014

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