Cherry-Topped Cheesecake Cups

By AzWench

Ingredients

• Graham Cracker Crusts:
• 1 cup graham cracker crumbs
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter, melted
• Cheesecake Filling:
• 12 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 teaspoon finely grated lemon zest
• 1/8 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• 1/2 cup sour cream
• Tart Cherry Topping:
• 1 (24-ounce) jar Morello cherries in light syrup, you can get these at Trader Joes
• 2 tablespoons granulated sugar
• 1 teaspoon freshly squeezed lemon juice
• 1 1/2 teaspoons cornstarch
• 1 tablespoon cold water
• 1/2 teaspoon vanilla

Preparation

Step 1

Make the Crusts: Position a rack in the center of the oven and preheat the oven to 325 degrees. Line 12 standard muffin cups with paper liners.

In a medium bowl, stir together the graham cracker crumbs and sugar until blended. Stir in the melted butter. Divide the mixture among the muffin cups and, using your fingers, pat it into an even layer in the bottom of each cup.

Bake the crusts for 5 to 7 minutes, until very lightly browned and fragrant. Cool the crusts on a wire rack while you make the filling.

Make the Filling: In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until well blended, about 1 minute. Blend in the vanilla, lemon zest, and salt. Add the eggs and yolk one at a time, scraping down the sides of the bowl as necessary and mixing until well blended. Add the sour cream and mix until combined. Remove the bowl from the mixer stand and stir the filling a few times by hand to make sure it is smooth and well blended.

Ladle the filling into the muffin cups, filling them to the top. Bake the cheesecake cups for 20 to 25 minutes, until the tops begin to crack and the centers are set. Set the pan on a wire rack and cool completely (the cheesecake cups will sink slightly in the center as they cool).

Make the Topping: Drain the cherries, reserving the syrup. Measure out 1 1/4 cups cherries and 1 cup syrup (the remaining cherries and syrup can be stored in the jar in the refrigerator for another use). Place the syrup in a small saucepan, add the sugar and lemon juice, and bring to a boil over medium-high heat. Boil the syrup until it is reduced to 3/4 cup, 2 to 3 minutes. Remove the pan from the heat.

In a small cup, stir together the cornstarch and cold water until smooth. Whisk this mixture into the syrup and return it to medium-high heat. Heat, whisking constantly, until it comes to a boil. Boil, stirring, until thickened, about 1 minute. Remove the pan from the heat and stir in the vanilla extract and the reserved cherries. Let the topping cool for about 20 minutes.

Spoon several cherries and some of the syrup over each cheesecake cup. Remove the cups from the pan and refrigerate for at least 1 hour before serving.

Store in the refrigerator, in a covered container, for up to 3 days.