Low Carb Cheesecake Cupcakes

Name: Low Carb Cheesecake Cupcakes
Ingredients: 3 (8 ounce) packages cream cheese; 1 cup Splenda sugar substitute; 1 1/2 teaspoons vanilla; 5 eggs, beaten; TOPPING; 1 cup sour cream; 1/4 cup Splenda sugar substitute; 1 teaspoon vanilla; smuckers seedless sugar-free blackberry jam; extra large reynolds foil liners

10 ingredients

8 steps

Ingredients

3 (8 ounce) packages cream cheese
1 cup Splenda sugar substitute
1 1/2 teaspoons vanilla
5 eggs, beaten
TOPPING
1 cup sour cream
1/4 cup Splenda sugar substitute
1 teaspoon vanilla
smuckers seedless sugar-free blackberry jam
extra large reynolds foil liners

Directions

1

Preheat oven to 300 degrees.
2

Beat together until smooth; cream cheese, splenda, vanilla and eggs.
3

Fill foil baking cup 2/3 full, bake for 35 minutes.
4

Remove from oven, let stand for 5 minutes.
5

Mix sour cream, splenda and vanilla.
6

Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
7

Remove from oven and cool then add a teaspoon of the jam.
8

Enjoy.