Thursday, June 12, 2014

1 c. graham cracker crumbs
1 Tbsp. granulated sugar
1 tsp. ground cinnamon
4 Tbsp. butter, melted

 12 oz. (1-1/2 bricks) cream cheese, softened
3/4 c. granulated sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 eggs
1 egg yolk
1/2 c. sour cream

Homemade or canned cherry pie filling

*Note:  When a recipe calls for "Eggs" ALWAYS assume they mean large ones.  That's the way we roll!  For cookies and other not-as-particular recipes, you can sometimes substitute the large eggs for medium or small ones.  But if you're not sure where you can bend the rules, always stick with the large eggs-- I've never seen a recipe asking for anything else, and those (in my experience) always yield the best results.

Position a rack in the center of your oven and preheat it to 325 degrees F.  Line 12 muffin cups with paper liners.

In a medium sized mixing bowl, combine all of the crust ingredients together and mix until well combined.  Divide this mixture among the paper liners, and press evenly into the base of each one.

Bake this for 5-7 minutes, until lightly browned.  Cool.

Pour the cheesecake batter over the baked crusts, dividing evenly (you should be able to fill each cup almost to the top).  Bake the cheesecakes 20-25 minutes,  until the tops begin to crack and the centers are set.  Cool on wire racks completely (the centers will sink slightly as they cool).

Once the cheesecakes are cool, refrigerate in sealed containers until serving.  Just before serving, spoon a few cherries over top of each cheesecake.  Enjoy!  

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