These cupcakes are lighter and more "eggy" than a regular cheesecakes.
Cream Cheese should be at room temperature. I use about 1/4 cup of Davinci Sugar Free Syrup but you can use more or less depending on how sweet you want it. Try different flavors in this recipe. These are great topped with syrup, or with Walden Farms SF flavored syrups - I usually just use 1 tbsp. (40 Minutes to Prepare and Cook)
1 cup Egg substitute, liquid (Egg Beaters)
16 oz Cream Cheese Fat Free softened
1/4 c. Davinci Sugar Free Syrup (any flavor I have used French Vanilla, Amaretto and more all turned out great)
1 tsp Vanilla Extract
Beat all ingredients together until fluffy. Grease cupcake pan or use cupcake papers. Divide batter into 12 cupcakes.
Bake 350 degrees for 25 minutes.
Makes 12 cheesecake cupcakes. 12 Servings
Total Fat 0.0 g
Total Carbohydrate 1.5 g
Sugars 1.5 g