Recipe: Low Carb Cheesecake Cupcakes
Description: Make and share this Low Carb Cheesecake Cupcakes recipe from Food.com.
Ingredients: [{"text": "3 (8 ounce) packages cream cheese"}, {"text": "1 cup Splenda sugar substitute"}, {"text": "1 1/2 teaspoons vanilla"}, {"text": "5 eggs, beaten"}, {"text": "1 cup sour cream"}, {"text": "1/4 cup Splenda sugar substitute"}, {"text": "1 teaspoon vanilla"}, {"text": "smuckers seedless sugar-free blackberry jam"}, {"text": "extra large reynolds foil liners"}]
Instructions: Preheat oven to 300 degrees.
Beat together until smooth; cream cheese, splenda, vanilla and eggs.
Fill foil baking cup 2/3 full, bake for 35 minutes.
Remove from oven, let stand for 5 minutes.
Mix sour cream, splenda and vanilla.
Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
Remove from oven and cool then add a teaspoon of the jam.
Enjoy.
