Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Cherry Cheesecake Muffins
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- #66696
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
Bottom
1 1/2 cup graham cracker crumbs
1/4 cup unsalted butter, melted
3 tablespoons brown sugar
3/4 teaspoon cinnamon
Filling
2 packages (8 ounce size) cream cheese
3/4 cup sugar
1 tablespoon all-purpose flour
3 eggs
1 1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 cup half-and-half or evaporated milk
Topping
prepared cherry pie topping
confectioners' sugar for dusting
directions
Preheat oven to 350 degrees F. Line a 12 cup muffin frame with paper muffin cups.
Cheesecake Bottoms: In a small bowl, toss together the graham crumbs, brown sugar, butter, and cinnamon. Sprinkle an equal amount of crumb mixture into a paper muffin cup.
Filling: Cream the cheese with the sugar and flour. Blend in eggs, vanilla, lemon extract and cream. Pour evenly into prepared muffin lines. Bake until just set, about 20-24 minutes. Chill a couple of hours (can also be frozen).
Topping: Dust with confectioner's sugar or garnish with a dollop or canned pie topping or a slice of fresh fruit glazed with warmed apricot jam, or melted chocolate, drizzled over tops.
***These freeze well
added by
cheftamara
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 3, 2008
These muffins are delicious. The recipe makes more than 12 muffins. I needed to 1/2 the ingredients for the Bottom; 3/4's the Filling recipe which was plenty for 12 muffins. I have made this recipe with Blueberries, too, and is just as delicious.
July 19, 2007
I only had Blueberry Pie Filling in the pantry, so I made these for a company breakfast. They were gone in a flash.