YUM! I read A LOT of the reviews and took the top tips to make mine. Made the regular cupcake size (3 bites!). I brought my cream cheese to room temp (left on countertop overnight), made graham cracker crust (2 1/2 pkgs of graham crackers to make 2 cups, melted butter, 4ish TBSP brown sugar, 3ish TBSP white sugar, mixed up in the bag I crushed the grahams in, then packed into each cup with a shot glass (great idea!))while oven preheated to 350. Blended each ingredient as I added (first blended the cream cheese til it was workable,then added sugar (little less than 1/2c), blended, added about a tsp lemon juice (in place of vanilla), mixed, then added 2 eggs, blended). It was very smooth & silky when all the ingredients were finally together. Then spooned cheesecake to almost top of each cup. (This recipe makes one cupcake pan plus probably another half). Put these pans on top of pans that have walls, added water to these once in the oven for the waterbath.Baked for about 20 mins. Then turned off the oven and let it sit for 30 more mins in the oven. Took it out (no sunken cheesecake - they were beautiful!), cooled it, added cherry topping (2-3cherries per cupcake seems just enough). I tasted one then & it was alright but the graham crust crumbled. Put it in the fridge overnight and half a day, tried another one at lunch-and OMG DELICIOUS! The flavors melded & the crust stays together! I feel like a gourmet baker now (shhh)! woohoo!
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YUM! I read A LOT of the reviews and took the top tips to make mine. Made the regular cupcake...