Summer Cherry Baby Cheesecake Muffins
When you want small but rich, this is the ticket.
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter – melted
3 tablespoons brown sugar
3/4 teaspoon cinnamon
2 8-ounce packages cream cheese
3/4 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla
1/4 teaspoon lemon extract
1/4 cup half-and-half or evaporated milk
Cherry Pie Filling
Preheat oven to 350 F. Line a 12-cup muffin frame with paper muffin cups.
In a small bowl, toss together the graham crumbs, brown sugar, butter and cinnamon. Sprinkle an equal amount of crumb mixture into each paper muffin cup.
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 (20-24 minutes).
Chill a couple of hours (can also be frozen).
Dust with confectioner’s sugar or garnish with a dollop of canned pie topping or a slice of fresh fruit glazed with warmed apricot jam, or melted chocolate, drizzled.
12 miniature cheesecakes