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STILL GOOD: Cherry Cheesecake Cupcakes

November 25, 2013

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My mom used to  make these at Christmas and I loved them. I could never get enough of them and since they are so small, it didn’t seem so bad to have three or four. Now it seems kind of wrong to have that many, but that doesn’t mean I don’t do it.

Thanks to It’s Yummi.com for the recipe used in this installment of “Still Good: Recipes that still work even after I get my hands on them.”

Here’s the recipe, and, in bold, all the ways I messed it up:
  • 2 1/4 cups graham crackers, finely crushed (about 14 sheets)
  • 2 Tablespoons granulated sugar
  • 5 Tablespoons unsalted butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1.5 cups granulated sugar
  • 3 Tablespoons all-purpose flour
  • 4 large eggs
  • 2 teaspoons lemon extract (DID NOT BUY. COMPLETELY MISSED THIS INGREDIENT.)
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • For the topping
  • 4 cups sweet cherries, fresh or frozen
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1/4 teaspoon vanilla extract
  • 1 jar hot fudge sauce (DID NOT BUY. YOU DO CHERRIES OR YOU DO CHOCOLATE, NOT BOTH)
  1. Heat oven to 350 degrees (AGAIN, OVEN IS A BITCH. SET TO 350, TODAY CLIMBED TO 310, BUT BASED ON PREVIOUS BEHAVIOR WHO KNOWS?)
  2. In a large bowl, whisk together graham crackers and 2 tablespoons granulated sugar. Pour in melted butter and stir with spoon until evenly coated. (ONCE MADE DID NOT SEEM RIGHT. POURED OUT ABOUT HALF OF MIXTURE AND ADDED SOME MORE BUTTER. NO MEASURING WAS INVOLVED.) Divide graham cracker mixture among 24 paper lined muffin cups, adding a heaping teaspoon full to each. (24 SEEMED LIKE TOO MANY TO HAVE IN THE HOUSE SO AT THIS POINT DECIDED TO HALF THE RECIPE.) Press mixture evenly into each cup. Bake in oven for 5 minutes. Remove from oven and cool while preparing filling.
  3. In large mixing bowl, add softened cream cheese, 1.5 cups sugar, and flour. Use a hand or stand mixer to mix on low speed until well blended and smooth. Add eggs, one at a time, and blend on low speed just until combined after each addition. (USED THREE THINGS OF CREAM CHEESE, THREE EGGS, SAME AMOUNT LISTED OF EVERYTHING ELSE. SO, SORT OF HALF. OMITTED THE CREAM BECAUSE IT SEEMED* THAT WOULD MAKE IT TOO WATERY.   *NOT SURE WHY ALL OF A SUDDEN I THINK MY BAKING INTUITION IS SO GOOD.) Scrape down sides of bowl with a spatula as necessary. Add vanilla, sour cream and whipping cream and mix just until combined.
  4. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. (DID NOT DO.) Divide mixture among muffin cups, filling each cup nearly full. Bake in heated oven for 20 to 23 minutes; centers should still jiggle slightly… don’t overbake! (If tops begin to crack, they’ve been baking too long). (FOUR OF MINE CRACKED.) Remove from oven and allow them to cool in the pan on a wire rack for 1 hour. Cover loosely with plastic wrap and transfer to refrigerator to chill for at least 2 hours.
  5. To garnish before serving, place a dollop of cherry topping on top (directions for preparation below).
  6. For the cherry topping: In a small bowl, whisk  corn starch and cold water to make a slurry; set aside.
  7. Place cherries and sugar into large microwave-safe bowl. (USED TWO CUPS CHERRIES AND 1/4 CUP SUGAR, AND HALF OF SLURRY.) Stir to combine and microwave on high for 2 minutes, stirring after the first minute. Add cornstarch mixture to the cherries and continue cooking on high for 2-3 minutes, stirring briefly every 30 seconds. (FORGOT TO STIR BRIEFLY EVERY 30 SECONDS.)
  8. Remove from microwave, stir in vanilla extract and chill until ready to serve. (TOO COOL FOR SCHOOL: DECIDED NOT TO MEASURE VANILLA AND WAY TOO MUCH CAME OUT OF BOTTLE. CHERRIES TOO VANILLA-Y, BUT, STILL GOOD!)

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