Per my co-worker's request, I decided to make her miniature cherry cheesecakes for her birthday lunch. I adapted these cheesecakes from this recipe over at the Martha Stewart website. This recipe is super simple to throw together, and they come together in no time. I made these the night before because they are supposed to set up in the refrigerator overnight. I think these are great for an office or holiday party. Note: It is very important that your cream cheese and eggs are at room temperature. I took my cream cheese out in the morning, and let it sit on the counter all day until I made the cheesecakes in the evening. The eggs took less time, I only let them sit out for about 30 minutes prior to making the cheesecakes.
Miniature Cherry Cheesecakes
- 3/4 cup graham cracker crumbs
- 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
- 1 1/2 ounces (3 tablespoons) unsalted butter, melted
- 1 pound cream cheese, softened (two 8 oz. packages cream cheese)
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- Pinch of salt
- 1 can of cherry pie filling (21 oz)
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix graham cracker crumbs and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
- Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
- Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
- Spoon about 3-4 cherries from the pie filing onto each cheesecake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.