Back to Martha's cupcake challenge, this time with cheesecake cupcakes!Last week I got some free peaches that were almost past their time, so I made a bunch of jam. Now, what was I to do with all this jam? I gave most o it away to friends, but saved just enough to make these cheesecake cupcakes, topped with peach jam.
There are a few deviations to the recipe. First, Martha uses chocolate wafers as the base, but I have never been able to find them, so I used graham crackers. Also, the recipe uses apricot jam, but I used peach. No biggie!
First I made the crust, which is crushed up graham crackers mixed with butter and sugar, and baked in cupcake tins until set.
Next step is to make the filling: 1 pound of cream cheese, sugar, eggs, vanilla, and sour cream. It was so smooth and pretty, and then I poured it into the cooled crusts. I had just enough for 17.
Then you bake that at a lower temperature until set. They smelled great! I'm not the biggest fan of cheesecake, but these smelled so good I wanted to eat one!
After they cool for at least 4 hours in the fridge, you top them with the jam. First I heated up the jam, then strained it. I had just enough jam to cover 16 of the cupcakes, so one was left plain.
This was a new challenge for me, and I think it turned out great. I would even leave the cheesecakes plain, they are delicious enough on their own.
I won't be blogging for a while, going on vacation to Germany! Hopefully I can check out a McCafe, where they sell McCupcakes. Not a joke, it's for real! And when I get back, I'll kick off October with a series of German-inspired cupcakes.