So when sour cream was announced as week 5's secret ingredient, I decided to share with you my mom's delicious Cheesecake Cups. Please head on over to HighLowAha to place your vote; last week I lost by ONE vote, so make sure you vote from as many computers as you can - and tell your friends!
Since we are very unexpectedly without my car until we go buy a new one (don't get me started!), the boys and I are stranded in the house. As you know, Ryan loves helping me in the kitchen, so I figured he'd have a blast helping me whip these babies up. He was a great helper and poured the eggs in so carefully! You could really see the concentration on his face. LOVE that kid.
(Sidenote: this might be my new favorite picture of Ryan, and yes, he wore the hat and boots ALL day - even for his nap.)
My mom makes these sometimes, and I have always loved them. While this might not be the most figure-friendly meal, it is beyond delicious. The cupcake is just so moist and smooth and rich without being too heavy, and the topping adds such a decadent layer of flavor. You can really use anything in place of the cherries - blueberries, chocolate, a banana slice, candy... the possibilities are endless, so you can really have fun making it your own.
Aside from the baking time, these are really so easy and inexpensive to make. I love food that you just dump and combine, and it's an added bonus when they come out looking so elegant and impressive!
I've made these a couple of times since my mom shared the recipe, and they are always a hit. So whether you are celebrating your team's victory or nursing an ego-busting defeat, grab one of these delicious treats!
For the cheesecake:
- 3 8-oz packages of cream cheese, softened - don't use lowfat!
- 1 cup sugar
- 5 eggs (I use egg substitute)
- 2 teaspoons vanilla
For the topping:
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1-2 cans cherry pie filling
Preheat the oven to 300 and line 2 12-cup cupcake trays with liners.
To make the cheesecake, combine the cream cheese and sugar in a mixture and whisk until well incorporated. Add the eggs, one at a time, and the vanilla, and beat for 3-4 minutes. Pour into liners, 3/4-full, and bake for 35-40 minutes. (They will NOT brown!) Let cool for 5 minutes, but leave the oven on.
Meanwhile, make the topping by beating the sour cream, sugar, and vanilla together. Once the cheesecakes have cooled, divide evenly among the cakes (I used about a half-tablespoon per cake). Top with the cherries (or your decoration of choice) and bake for another 5 minutes.