Miniature Cherry Cheesecakes ~ by Sarah

Wes doesn't like sweets (ridiculous, I know), but he does have a weakness for cherry cheesecake.  Since today is Valentine's Day, I'm cooking him a meat and potatoes meal (literally), but I wanted some sort of yummy dessert for him.  I found this recipe on Tasty Kitchen.  This is a website run by Pioneer Woman with recipes submitted by subscribers.  Audrey and I "tested" one after we made them today and they're delicious!  And so cute!

Ingredients:
FOR THE CRUST:
1 1/4 c. graham cracker crumbs (It takes about one whole package of crushed crackers to get this amount.  I put the crackers in a Ziploc bag, then rolled over them with a rolling pin to crush them.)
3 T. sugar
1/3 c. butter, melted

FOR THE CHEESECAKE:
16 oz. cream cheese
1/2 c. sugar
2 eggs
1 t. vanilla
1 can (about 20 oz.) cherry topping (or any other fruit filling of your choice)

Directions:
Preheat oven to 350 degrees.  Line 1 1/2 muffin tins (18 spaces) with cupcake liners.  Mix graham crackers, sugar, and melted butter.  Press a spoonful into each cupcake liner and press firmly to the bottom.

Beat cream cheese, sugar, eggs, and vanilla until thick and creamy.  Spoon mixture onto graham cracker crust, filling about 3/4 full.  Bake for 15 minutes or until a toothpick inserted comes out mostly clean.  The tops will round out and crack and that's when you know they're done.  (Note: It took mine another 10 minutes or so to cook after my 15-minute buzzer went off!)

Let them cool, then add cherry filling to the top.  These are best when served cold.

The Ultimate Cheesecake ~ by Molly

This is the cheesecake I made for Gavin's birthday last summer. It's one of my favorite recipes!

Recipe courtesy Tyler Florence (Food Network)


Prep Time:
30 min
Inactive Prep Time:
4 hr 35 min
Cook Time:
45 min
Level:
Intermediate
Serves:
6 to 8 servings
Ingredients:
Crust:
• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter, melted
Filling:
• 1 pound cream cheese, 2 (8-ounce) blocks, softened
• 3 eggs
• 1 cup sugar
• 1 pint sour cream
• 1 lemon, zested
• 1 dash vanilla extract
• Warm Lemon Blueberry Topping, recipe follows
Directions:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
• 1 pint blueberries
• 1 lemon, zested and juiced
• 2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.