Cream Cheese Muffins - Page 15

Barbo · 10-12-2007, 05:13 PM

YOU ARE SO SCHMART..........

Madam De Leon · 10-13-2007, 08:20 PM

I have a similar recipe to the original one - but it only called for 1 egg. Everything else seemed to be the same.

I had to go and change even more though... Instead of using granular splenda this time, I used all da vinci raspberry. They poofed way up over the tops of the muffin cups in the oven, but dropped down flat as they cooled, with no depression in the top. (didn't do the water bath either - so it must be the da vinci, in spite of only using one egg) I cooked them a bit longer than recommended, because they weren't anywhere near done after the recommeded 20 minutes. The batter was definitely a lot thinner than the last time I made it, when I used granular splenda, so that's why it took an extra 10 minutes to bake. The tops were slightly browned on some of them, but I don't mind - I really prefer a slightly crumbly/creamy texture to my cheesecake, and I know that the longer I let it cook, the more it will develop that texture that I like.

I had just bought some silicone muffin cup liners at walmart this week, so I tried using those on a flat pan instead of using the nuisance-to-wash muffin pan. I also sprayed the silicone liners before using, so the muffins pop out easily, no sticking at all.

Now, here's something I will probably experiment with:

While I was ladling the batter into the muffin cups, some of the batter fell on the pan and cooked hard... Made tasty, crispy bits.

I'm wondering if thin layers of this batter would make good crispy cookies. I"ll have to try that next time, just take a little of the batter and spread it in a couple cookie-sized rounds on a baking sheet, just to see how they turn out.

Dianacan · 10-14-2007, 08:01 AM

Quote:

Originally Posted by Charski

Diana, when they come out of the oven, let them sit on the counter for about 10 minutes, then run a knife around the edges - it loosens them from the tin and keeps them from cracking/shrinking in the middle so much, because they're not trying to pull free on their own! LOL!

Then I refrigerate them, and remove when thoroughly chilled.

Okay, I followed your advice and they didn't stick at all. However, they didn't taste all that good out of the over. Not bad - but not great. They've been in the fridge for 2 days now. I'm not excited about eating them, but I guess I'll try one today. Everyone says their better chilled.

PghPALady1974 · 10-14-2007, 08:37 AM

Quote:

Originally Posted by Dianacan

Okay, I followed your advice and they didn't stick at all. However, they didn't taste all that good out of the over. Not bad - but not great. They've been in the fridge for 2 days now. I'm not excited about eating them, but I guess I'll try one today. Everyone says their better chilled.

[COLOR="DarkOrchid"]They are soooooooo much better cold!!! I tried one after they cooled on the counter a while and didn't are for it. So then I put one in hte freezer for about 10 min to get it cold faster and it was so much better!![/COLOR]

jenna... · 10-14-2007, 09:05 AM

Quote:

Originally Posted by Dianacan

Okay, I followed your advice and they didn't stick at all. However, they didn't taste all that good out of the over. Not bad - but not great. They've been in the fridge for 2 days now. I'm not excited about eating them, but I guess I'll try one today. Everyone says their better chilled.

Spending overnight in the refrigerator is a must. Or at least until chilled. I believe that someone said regular cheese cake is like that as well.

Charski · 10-14-2007, 09:16 AM

Oh, you MUST thoroughly chill cheesecakes before eating! Otherwise they taste eggy and have a weird texture. Diana, I hope you give them a try now that they're really cold!

imjoyful · 10-14-2007, 03:35 PM

hmmmm... these are not bad! I made a half-batch in silicone mini-muffin tins. It made 24 muffins. They are okay, I think they'll be good maybe for breakfast with some coffee. I'm thinking in the morning once they've been in the fridge overnight they'll be better than they were when they were room temperature.

jenna... · 10-14-2007, 09:14 PM

Oh my gosh!

I made several different batches tonight working with liquid stevia.

By far the best-best-best was with Pumpkin Pie Spice! I used 1/4 tsp Liquid Stevia and 1/4 cup of WheyLow with 1 tsp of PPS.

I went ahead and tried one after they had cooled off and it tasted like Pumpkin Custard. Can't wait to try them tomorrow.

swinglow · 10-14-2007, 09:22 PM

I added a 1/3 cup sour cream and baked them with a water bath underneath. No falling and the taste has that slight tartness I love in New York Style Cheesecake. Thanks for the recipe!! Yummy!

swinglow · 10-15-2007, 03:58 AM

Also I made a nifty little crust out of flaxmeal, vanilla, cinnamon and butter.. prebaked it for 5 minutes before filling with that delicious cheesecake filling. Wasn't crazy about it warm, but tasted awesome with the chilled cheesecake. My bf didn't even notice it wasn't a "real" crust! yay!!

Cablegriz · 10-15-2007, 05:00 AM

Quote:

Originally Posted by swinglow

Also I made a nifty little crust out of flaxmeal, vanilla, cinnamon and butter.. prebaked it for 5 minutes before filling with that delicious cheesecake filling.

This sounds good, do you have the amounts for the crusts??
Thanks
Bethy

swinglow · 10-15-2007, 06:07 AM

Flax Crust

1/2 cup flax meal
4 packets splenda (or about 3 Tbsp of the bulk splenda)
3 Tbsp butter (I use unsalted)
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking powder (Not sure if this is needed)

I mixed all the dry ingredients. Melted the butter in the microwave. Added the vanilla to the butter and then mixed the butter vanilla mixture with the dry. I just mixed it with my fingers. I greased a nonstick muffin tin with butter. Added the flax crust mixture and pressed, a little up the sides. Prebaked for 5 minutes in 350 degree oven. These allow the mini cheesecakes to pop right out of the muffin tin once cooled. Just run a knife around the edges.

Cablegriz · 10-15-2007, 06:10 AM

THANKS! It sounds great. I haven't made them in the mini tins yet, but I'm going to today.

swinglow · 10-15-2007, 06:15 AM

Hope you like it!

jgw · 10-15-2007, 09:31 AM

Swinglow, How are you doing?

swinglow · 10-15-2007, 09:44 AM

I'm doing well, thanks! My name is Denise!

jgw · 10-15-2007, 09:51 AM

Denise, We started a thread called "the Sistha's Lounge" in the Lowcarb challenge forum. Everyone is invited to come and chat.
Janice

swinglow · 10-15-2007, 10:07 AM

Thanks for the invite, Janice. See you there!

Dedicated · 10-15-2007, 10:11 AM

So I was lurking around and decided to make these and this is great!

Taste just like cheese cake. I'm having them as snacks at work. I'm going to try PB tonight!

Nikki2777 · 10-16-2007, 03:40 PM

Dedicated or Anyone else who would know...

I'm making these too and they are wonderful. My question... how much and how would you add the peanut butter. Could it be added when you are softening the cream cheese in the microwave or when mixing all together.

Nikki

hockeyrules · 10-16-2007, 03:59 PM

Quote:

Originally Posted by H20Goddess

I made them before with vanilla extract, this time I used lemon extract. I much prefer them with the lemon instead. They were awesome with my cup of morning coffee.

Thanks for the lemon extract tip. I made them that way yesterday, and they taste like I remember cheesecake!

lippi · 10-21-2007, 07:41 PM

Quote:

Originally Posted by swinglow

Flax Crust

1/2 cup flax meal
4 packets splenda (or about 3 Tbsp of the bulk splenda)
3 Tbsp butter (I use unsalted)
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking powder (Not sure if this is needed)

I mixed all the dry ingredients. Melted the butter in the microwave. Added the vanilla to the butter and then mixed the butter vanilla mixture with the dry. I just mixed it with my fingers. I greased a nonstick muffin tin with butter. Added the flax crust mixture and pressed, a little up the sides. Prebaked for 5 minutes in 350 degree oven. These allow the mini cheesecakes to pop right out of the muffin tin once cooled. Just run a knife around the edges.

i cant wait to try this, thanks so much!

Nik · 10-24-2007, 02:29 PM

I've searched for this thread so many times, I'm just going to mark my place!

Mindfulness · 10-24-2007, 02:34 PM

I did this with 1/4 c heavy cream instead of sour cream and caramel davinci, no ginger or cloves---VERY YUMMY!!

Quote:

Originally Posted by kaywood

I just tried one more variation and they turned out great!

Pumpkin Cheesecakes

2-8 oz. pkgs. of cream cheese
1 can pumpkin
1/4 c. granulated Splenda
1/4 c. Davinci praline syrup
1/4 c. sour cream
3 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix together according to original recipe on page 1 of this thread. I put about 1 teaspoon crushed pecans in the bottom of my paper muffin cups. I baked at 350 for 20 minutes and left in oven with door open until they had cooled. When I removed them from the oven and they were cooled I took them all out of the muffin papers and they came out beautifully leaving no residue behind. After refrigerating, the texture was very creamy like pumpkin pie.

This made 24 muffins and I figure approximately 2 carbs per muffin.

Fun to have not only the great tasting original recipe, but some variations to mix it up abit. Thanks for the recipe!

hockeyrules · 10-25-2007, 07:59 AM

Yesterday I made lemon poppyseed cream cheese muffins. Yumm! I made a half batch (portion control for me) and to my 1 package of cream cheese, 1/4 c. Splenda, and 1 egg I added 1/4 c. sour cream, 1 t. poppyseeds, and 1/4 t. lemon extract. I baked for 25 minutes. The top came out smooth and very slightly browned.

They are a cross between a cheesecake and a lemon poppyseed muffin. Delish!

H20Goddess · 10-25-2007, 12:20 PM

Quote:

Originally Posted by hockeyrules

Yesterday I made lemon poppyseed cream cheese muffins. Yumm! I made a half batch (portion control for me) and to my 1 package of cream cheese, 1/4 c. Splenda, and 1 egg I added 1/4 c. sour cream, 1 t. poppyseeds, and 1/4 t. lemon extract. I baked for 25 minutes. The top came out smooth and very slightly browned.

They are a cross between a cheesecake and a lemon poppyseed muffin. Delish!

Oh yum - that version sounds great. I'm a real sucker for anything with a lemon/poppyseed combo.

stvmom2 · 10-25-2007, 02:47 PM

Just made these this afternoon. I love cheesecake and was very excited to try these.

I ate two of them and got really sick to my stomach. They just tasted very eggy and when I removed them from the muffin tin, the bottoms of the papers were drenched with liquid...not sure what it was.

I will put them in refrig and see how they are chilled tomorrow.

H20Goddess · 10-25-2007, 03:51 PM

I thought the same thing the first time I tried them straight from the oven. They are definitely not a "eat them hot from the oven" type of dessert, imo. They are much better after their chilled.

Charski · 10-27-2007, 01:00 PM

Bump for ew1

ew1 · 10-27-2007, 01:24 PM

Thanks Charski for the bump, this is exactly the kind of thing I was looking for!

10-12-2007, 05:13 PM	#421
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	CHARSKI YOU ARE SO SCHMART..........

10-13-2007, 08:20 PM	#422
Madam De Leon Major LCF Poster! Join Date: Jul 2007 Location: Where student drivers are taught how to dodge road apples Posts: 1,924 Gallery: Madam De Leon	I have a similar recipe to the original one - but it only called for 1 egg. Everything else seemed to be the same. I had to go and change even more though... Instead of using granular splenda this time, I used all da vinci raspberry. They poofed way up over the tops of the muffin cups in the oven, but dropped down flat as they cooled, with no depression in the top. (didn't do the water bath either - so it must be the da vinci, in spite of only using one egg) I cooked them a bit longer than recommended, because they weren't anywhere near done after the recommeded 20 minutes. The batter was definitely a lot thinner than the last time I made it, when I used granular splenda, so that's why it took an extra 10 minutes to bake. The tops were slightly browned on some of them, but I don't mind - I really prefer a slightly crumbly/creamy texture to my cheesecake, and I know that the longer I let it cook, the more it will develop that texture that I like. I had just bought some silicone muffin cup liners at walmart this week, so I tried using those on a flat pan instead of using the nuisance-to-wash muffin pan. I also sprayed the silicone liners before using, so the muffins pop out easily, no sticking at all. Now, here's something I will probably experiment with: While I was ladling the batter into the muffin cups, some of the batter fell on the pan and cooked hard... Made tasty, crispy bits. I'm wondering if thin layers of this batter would make good crispy cookies. I"ll have to try that next time, just take a little of the batter and spread it in a couple cookie-sized rounds on a baking sheet, just to see how they turn out. __________________ Every time you make a typo, the errorists win.

10-14-2007, 09:22 PM	#429
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	Wow, these are amazing! I added a 1/3 cup sour cream and baked them with a water bath underneath. No falling and the taste has that slight tartness I love in New York Style Cheesecake. Thanks for the recipe!! Yummy!

10-15-2007, 03:58 AM	#430
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	Ooh ooh... Also I made a nifty little crust out of flaxmeal, vanilla, cinnamon and butter.. prebaked it for 5 minutes before filling with that delicious cheesecake filling. Wasn't crazy about it warm, but tasted awesome with the chilled cheesecake. My bf didn't even notice it wasn't a "real" crust! yay!!

10-15-2007, 06:07 AM	#432
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	Gladly! Here you go! Flax Crust 1/2 cup flax meal 4 packets splenda (or about 3 Tbsp of the bulk splenda) 3 Tbsp butter (I use unsalted) 1 tsp cinnamon 1 tsp vanilla 1/2 tsp baking powder (Not sure if this is needed) I mixed all the dry ingredients. Melted the butter in the microwave. Added the vanilla to the butter and then mixed the butter vanilla mixture with the dry. I just mixed it with my fingers. I greased a nonstick muffin tin with butter. Added the flax crust mixture and pressed, a little up the sides. Prebaked for 5 minutes in 350 degree oven. These allow the mini cheesecakes to pop right out of the muffin tin once cooled. Just run a knife around the edges.

10-14-2007, 09:16 AM	#426
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Oh, you MUST thoroughly chill cheesecakes before eating! Otherwise they taste eggy and have a weird texture. Diana, I hope you give them a try now that they're really cold!

10-14-2007, 03:35 PM	#427
imjoyful Senior LCF Member Join Date: Jul 2007 Location: MN Posts: 235 Gallery: imjoyful Stats: 220/ ugh /170 WOE: CAD Start Date: June 2007	hmmmm... these are not bad! I made a half-batch in silicone mini-muffin tins. It made 24 muffins. They are okay, I think they'll be good maybe for breakfast with some coffee. I'm thinking in the morning once they've been in the fridge overnight they'll be better than they were when they were room temperature.

10-14-2007, 09:14 PM	#428
jenna... Major LCF Poster! Join Date: Feb 2007 Location: Sunny SoCal Posts: 2,017 Gallery: jenna... WOE: VLCarb	Oh my gosh! I made several different batches tonight working with liquid stevia. By far the best-best-best was with Pumpkin Pie Spice! I used 1/4 tsp Liquid Stevia and 1/4 cup of WheyLow with 1 tsp of PPS. I went ahead and tried one after they had cooled off and it tasted like Pumpkin Custard. Can't wait to try them tomorrow.

10-15-2007, 06:10 AM	#433
Cablegriz Senior LCF Member Join Date: Dec 2002 Location: Wernersville, PA Posts: 921 Gallery: Cablegriz Stats: 218/178/200/140 WOE: LC, Insulin Resistant on Metformin HCL 2000mg Start Date: April 23, 2010 a restart for my health	THANKS! It sounds great. I haven't made them in the mini tins yet, but I'm going to today.

10-15-2007, 06:15 AM	#434
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	You're so welcome! Hope you like it!

10-15-2007, 09:31 AM	#435
jgw Blabbermouth!!! Join Date: Jan 2006 Location: The Magnolia State Posts: 5,307 Gallery: jgw Stats: SW229 CW185 GW150 WOE: Low carb Start Date: Everyday!	Swinglow, How are you doing?

10-15-2007, 09:44 AM	#436
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	Hi Janice! I'm doing well, thanks! My name is Denise!

10-15-2007, 09:51 AM	#437
jgw Blabbermouth!!! Join Date: Jan 2006 Location: The Magnolia State Posts: 5,307 Gallery: jgw Stats: SW229 CW185 GW150 WOE: Low carb Start Date: Everyday!	Denise, We started a thread called "the Sistha's Lounge" in the Lowcarb challenge forum. Everyone is invited to come and chat. Janice

10-15-2007, 10:07 AM	#438
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	Hey, that sounds like fun! Thanks for the invite, Janice. See you there!

10-15-2007, 10:11 AM	#439
Dedicated I'm his Princess Join Date: Nov 2004 Location: Brooklyn Posts: 16,864 Gallery: Dedicated Stats: Goal is 180! Start Date: Everyday!	Delish So I was lurking around and decided to make these and this is great! Taste just like cheese cake. I'm having them as snacks at work. I'm going to try PB tonight!

10-16-2007, 03:40 PM	#440
Nikki2777 Senior LCF Member Join Date: Dec 2002 Location: USA Posts: 582 Gallery: Nikki2777	Dedicated or Anyone else who would know... I'm making these too and they are wonderful. My question... how much and how would you add the peanut butter. Could it be added when you are softening the cream cheese in the microwave or when mixing all together. Nikki

10-24-2007, 02:29 PM	#443
Nik Major LCF Poster! Join Date: Sep 2007 Location: Indiana Posts: 1,696 Gallery: Nik Stats: (299) 295/287/150 WOE: Atkins Start Date: 8/25/07; 1/4/09; 8/28/12	I've searched for this thread so many times, I'm just going to mark my place!

10-25-2007, 07:59 AM	#445
hockeyrules Major LCF Poster! Join Date: Oct 2002 Location: Massachusetts Posts: 1,995 Gallery: hockeyrules Stats: 2002-2004: 195/164/130 WOE: Atkins mixed w/ JUDDD Start Date: 7/15/11 212/190/150	Yesterday I made lemon poppyseed cream cheese muffins. Yumm! I made a half batch (portion control for me) and to my 1 package of cream cheese, 1/4 c. Splenda, and 1 egg I added 1/4 c. sour cream, 1 t. poppyseeds, and 1/4 t. lemon extract. I baked for 25 minutes. The top came out smooth and very slightly browned. They are a cross between a cheesecake and a lemon poppyseed muffin. Delish!

10-25-2007, 02:47 PM	#447
stvmom2 Senior LCF Member Join Date: Apr 2007 Location: Ohio Posts: 176 Gallery: stvmom2	Just made these this afternoon. I love cheesecake and was very excited to try these. I ate two of them and got really sick to my stomach. They just tasted very eggy and when I removed them from the muffin tin, the bottoms of the papers were drenched with liquid...not sure what it was. I will put them in refrig and see how they are chilled tomorrow.

10-25-2007, 03:51 PM	#448
H20Goddess Major LCF Poster! Join Date: Feb 2005 Location: Nova Scotia, Canada Posts: 1,061 Gallery: H20Goddess Stats: 181/140/140, 5'9 WOE: LC / Whole Foods Start Date: Jan 10, 2005	I thought the same thing the first time I tried them straight from the oven. They are definitely not a "eat them hot from the oven" type of dessert, imo. They are much better after their chilled.

10-27-2007, 01:00 PM	#449
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Bump for ew1

10-27-2007, 01:24 PM	#450
ew1 Major LCF Poster! Join Date: Mar 2003 Location: Pennsylvania Posts: 2,544 Gallery: ew1	Thanks Charski for the bump, this is exactly the kind of thing I was looking for!

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