Snapguide
STEPS
INGREDIENTS
Pre heat oven to 325 f

Pre heat oven to 325 f

Line 12 cupcake tins

Line 12 cupcake tins

Mix together graham cracker crumbs and melted butter

Mix together graham cracker crumbs and melted butter

Divide crumb mixture evenly and compress with spoon. Bake for 5 min

Divide crumb mixture evenly and compress with spoon. Bake for 5 min

Remove crust from oven, then change oven temperature to 350 f

Remove crust from oven, then change oven temperature to 350 f

With hand mixer beat cream cheese until smooth and fluffy

With hand mixer beat cream cheese until smooth and fluffy

Add sugar to cream cheese

Add sugar to cream cheese

Add cornstarch and mix well

Add cornstarch and mix well

Add eggs to cream cheese mixture

Add eggs to cream cheese mixture

Beat on low speed until smooth for 2 minutes

Beat on low speed until smooth for 2 minutes

Add mixture into the cupcake tins

Add mixture into the cupcake tins

Fill until 2/3 full

Fill until 2/3 full

Bake for 20-22 minutes

Bake for 20-22 minutes

Remove from oven

Remove from oven

Cool for 20 min

Cool for 20 min

Refrigerate for 25 min

Refrigerate for 25 min

In sauce pan caramelize peaches with butter and brown sugar

In sauce pan caramelize peaches with butter and brown sugar

Caramelize until golden

Caramelize until golden

In separate sauce pan saut\u00e9 desired berries with butter and sugar

In separate sauce pan sauté desired berries with butter and sugar

Add berries to top of cheesecake then remove cupcake liner

Add berries to top of cheesecake then remove cupcake liner

Place onto desired plate. (Add powdered sugar for a professional effect

Place onto desired plate. (Add powdered sugar for a professional effect

Enjoy final product

Enjoy final product

  • 1/4c Graham crumbs (base)
  • 1/4c Butter, melted (base)
  • 16.0oz Cream cheese, softened
  • 2/3c Sugar
  • 1.0tsp Corn starch
  • 2.0 Eggs
  • 2.0c Assorted berries (for topping)
  • 1/4c Brown sugar (for topping)
  • 1/4c White sugar (for topping)
  • 1/4c Butter (for topping)