Sunday, December 13, 2009

Mini Cherry Cheesecakes

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
makes 14-16

  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Spoon about 3-4 cherries from the pie filing onto each cheesecake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.

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