Cherry Cheesecake Cupcakes

It's my Easter tradition to contribute cheesecake to our big family dinner. This year I couldn't decide which recipe to make, and then I remembered one year I made two different kinds of mini cheesecakes that were a big hit. I went back to the blog where I found the Raspberry Swirl Cheesecake Cupcakes recipe and found another - these Cherry Cheesecake Cupcakes. I made these today - two days before Easter - and will top them with some canned cherries on Easter before serving them. I don't mind canned cherries so I use them, but homemade would taste even better. I included the homemade cherry topping recipe below, as well as the fruit topping recipe found on the same blog if you want to use blueberries, raspberries or peaches instead of cherries.

These little cheesecakes are so simple to make and it's not as intimidating as making a whole cheesecake. It's hard to tell when a large cheesecake is done and it can easily be undercooked or overcooked. I used a shot glass to easily press the crumbs into the cupcake wrappers. These cheesecakes will sink in the middle when they are cooling off and that is completely normal, which also provides a great little spot for the fruit topping! I got 30 cheesecakes out of one recipe. These mini cheesecakes are very easy to make and taste delicious! I just might stick to making these in various flavors from now on instead of making big cheesecakes!

Cherry Cheesecake Cupcakes

Recipe Courtesy Every Day Annie Blog

CRUST:
1½ cups graham cracker crumbs
4 Tablespoons unsalted butter, melted
3 Tablespoons sugar

FILLING:
2 pounds cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, at room temperature

CHERRY TOPPING:
1½ pounds fresh cherries, pitted and quartered
½ cup sugar
4 teaspoons cornstarch
2 Tablespoons lemon juice

ALTERNATE FRUIT TOPPING:
2 cups blueberries, raspberries, or chopped peaches (fresh or frozen)
¼ cup sugar
1½ teaspoons cornstarch
1 Tablespoon cold water
2 teaspoon freshly squeezed lemon juice

Preheat oven to 325°.

 

Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I like to use a small drinking glass to press the crumbs down.) Bake until just set, 5 minutes. Transfer to a cooling rack.

 

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

 

Divide the batter evenly between the liners, filling each about ¾ of the way full. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

 

To make the cherry topping, combine the cherries and sugar in a medium saucepan over medium heat. Heat until the cherries begin to release their juices and soften, about 6-8 minutes. Mix the cornstarch and lemon juice until smooth, then stir into the cherry mixture. Bring to a boil, then reduce the heat to a simmer and cook for 1 minute until thickened. Remove from the heat. Transfer to a bowl, cover and chill. Top each cheesecake with a small spoonful of the cherry topping before serving.

 

To make the alternate fruit topping, in a medium saucepan, combine the fruit and sugar. Heat until the fruit begins to release its juices. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 1 minute until thickened. Remove from the heat. Transfer to a bowl, cover and chill. Top each cheesecake with a small spoonful of the fruit topping before serving. Store extra topping in an airtight container in the refrigerator for up to 5 days.

 

Yield: 30 cupcakes.