19790 cheesecake swirl muffins Recipes

self-raising flour, baking powder, salt, caster sugar, egg, lightly beaten, milk, butter, melted, ground cinnamon, light brown sugar (soft )

canola oil, milk, egg, unsweetened applesauce, white flour (eg. nutri blend) or 2 cups bran-rich flour (eg. nutri blend), sugar, baking powder, cinnamon, salt, strawberry jam (or your preferred jam)

unsalted butter, melted, white sugar, unsweetened cocoa powder, vanilla extract, distilled white vinegar, salt, eggs, slightly beaten, all-purpose flour, cream cheese at room temperature, white sugar, egg, vanilla extract

butter or 1 1/2 cups margarine, granulated sugar, brown sugar , firmly packed, vanilla, eggs, flour, baking soda, salt, nestle semi-sweet and white chocolate swirled chocolate morsels, divided (you can also use semi-sweet or milk chocolate chips)

betty crocker fudge brownie mix, philadelphia cream cheese, softened, sugar, egg, vanilla

cherry pie filling, pillsbury cheesecake swirl brownie mix, eggs, oil, water

cream cheese, at room temperature, vanilla extract, eggs, granulated sugar , plus, granulated sugar, light unsulphured molasses, butter, softened, ground ginger, cinnamon, freshly grated nutmeg, salt, light brown sugar, baking soda, all-purpose flour

shortening, sugar, egg whites, flour, baking powder, salt (optional), skim milk, cranberry raspberry sauce

unsalted butter, melted, sugar, vanilla extract, eggs, all-purpose flour, cocoa powder, baking powder, salt, cream cheese, at room temperature, sugar, oreo cookies, chopped

butter or 3/4 cup margarine, unsweetened chocolate squares, broken into pieces (2 oz each), granulated sugar, divided, eggs, divided, all-purpose flour, cream cheese, softened, vanilla

chocolate graham cracker crumbs (about 10 crackers), butter or 1/3 cup margarine, melted, nestle semi-sweet and white chocolate swirled chocolate morsels, divided, orange juice, unflavored gelatin, nestle toll house premier white morsels, cream cheese, softened, granulated sugar, orange zest

brownie mix, cream cheese, softened, sugar, egg, vanilla, cherry pie filling

low-fat cream cheese, softened to room temperature, low-fat sour cream, vanilla, sugar, egg whites, slightly beaten (egg whites in a carton work fine), lemon juice, cornstarch (prevents liquid from forming), chocolate chip, jam , of choice swirl in (not stir), crushed graham cracker, melted unsalted butter

graham cracker crumbs, butter, melted, sugar, divided, nestle milk chocolate and peanut butter swirled morsels, divided, cream cheese, softened, flour, vanilla extract, eggs

fudge marble cake mix, such as (pillsbury plus fudge swirl cake mix), vegetable oil, egg, sugar, sour cream, milk, cream cheese (softened ), eggs, vanilla

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

graham cracker crumbs, sugar, cocoa, butter or margarine, melted, cream cheese, softened, sweetened condensed milk, peanut butter chips, melted, eggs, vanilla, swirled peanut butter/chocolate morsels

ground pecan sandies cookies, unsalted melted butter, ground ginger, cream cheese softened to room temperature, mascarpone cheese, sugar, eggs, vanilla, butterscotch chips, a heath bar, broken in small pieces, caramel sauce to swirl