Lion House Raspberry Cheesecake (Renewed

• Vegetarian

• Produce

  • 1 (12 ounce frozen raspberries, frozen

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 1/2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Cinnamon
  • 3 cup Cool whip or whipped cream
  • 2 tbsp Cornstarch
  • 3 dash Salt
  • 30 tbsp Sugar
  • 2 tsp Vanilla

• Snacks

  • 16 sheets Graham crackers

• Dairy

  • 7 tbsp Butter
  • 3 (8 ounce packages Cream cheese
  • 2 cup Sour cream

• Liquids

  • 1 1/2 tsp Water

Found on jamiecooksitup.net

Ingredients

• 3-4 medium bananas (1 1/2 C mashed banana total)
• 1 egg
• 1/3 C vegetable or canola oil
• 1 C sugar
• 1 tsp vanilla
• 1 1/2 C flour
• 1/4 C unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 C milk chocolate chips
• extra sugar and chocolate chips

Directions

• 1. Preheat your oven to 350 degrees.
• 2. Grab 3-4 spotted bananas. (You need 1 1/2-2 cups mashed banana, total).
• 3. Using an electric beater, blend the bananas with 1 egg.
• 4. Add 1/3 C oil and 1 C sugar to the mixture and blend to combine.
• 5. Add 1 tsp vanilla and stir to combine.
• 6. It a separate bowl (or into a sifter) place 1 1/2 C flour, 1/4 C unsweetened cocoa powder, 1 tsp baking soda, 1/4 tsp baking powder and 1/4 tsp salt. Sift the dry ingredients into the creamed mixture and stir to combine. Make sure not to over mix.
• 7. Fold in 1 C chocolate chips.
• 8. Line your muffin tins with cupcake liners and spray them with cooking spray.
• 9. Sprinkle the top of each muffin with about 1 tsp of sugar and 5-10 chocolate chips. Dont they look lovely? The sugar and chocolate chips on top of each muffin really adds to the fabulous texture.
• 10. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow them to rest in the pan for about 5 minutes, then remove to a wire rack to cool completely. They are wonderful served warm or at room temperature. Store leftovers in an airtight container. (If there are any left!)