Sweet Swap

Here is my recipe for the Sweet Swap.  These can be a little messy, but they are really good!

CHERRY CHEESECAKE MUFFINS from FoodNetwork.com

1 box moist white cake mix

8 oz. cream cheese softened

1/2 cup sour cream

2 eggs

1/4 cup plus 1/2 cup sugar

2 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup cherry preserves

Cheese Filling:

8 oz. cream cheese softened

1/4 cup sugar

1 egg

1/2 teaspoon lemon juice

Lightly grease a 12 cup muffin pan and set aside.  Preheat oven to 350 degrees.

To make the batter, combine cake mix, softened cream cheese, sour cream, eggs and 1/4 cup sugar.  Beat on medium speed for 3 minutes.

To make crust, in a separate bowl, combine graham cracker crumbs, 1/2 sugar and melted butter.  Set aside.

In a separate bowl, beat together all ingredients for cheese filling until smooth.

Divide half of the graham cracker among the 12 muffin cups and lightly press into bottoms.  Fill cups all the way to the top with the muffin batter.  Place 1 teaspoon of cherry preserves on top of muffin batter with a teaspoon, lightly cut preserves into batter.  

With the back of a spoon, dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves.  Sprinkle remaining cracker crumb mixture over the top of muffins.  Bake for 25-30 minutes.  Let cool 10 minutes before removing muffins from pan.