Cherry Cheesecake Muffins
Bottom
1 1/2 cups graham crumbs
1/4 cup unsalted butter, melted
3 tablespoons brown sugar
3/4 teaspoon cinnamon
Filling
2 (8-oz) packages cream cheese
3/4 cup sugar
1 tablespoon all-purpose flour
3 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon lemon extract
1/4 cup half-and-half or evaporated milk
Topping
Prepared Cherry Pie Topping
Confections' Sugar for dusting
Preheat oven to 350 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
Yield 12 cherry cheesecake muffins.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/