Cream cheese, cherries, and muffin crust combine for a creamy, fruity, and tender dessert fusion.
# What you'll need:
→ Muffin Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, melted
07 - 1 large egg
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
→ Cheesecake Filling
10 - 8 ounces cream cheese, softened
11 - 1/3 cup granulated sugar
12 - 1 large egg
13 - 1 teaspoon vanilla extract
→ Cherry Topping
14 - 1 1/2 cups pitted fresh or frozen cherries, halved
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon cornstarch
17 - 1 tablespoon lemon juice
# Method:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or line with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, blend melted unsalted butter, large egg, whole milk, and vanilla extract until combined. Pour into dry ingredients and stir just until incorporated.
04 - Evenly spread muffin batter into the prepared pie dish, pressing gently up sides to create a crust.
05 - In another bowl, beat softened cream cheese and granulated sugar using an electric mixer or whisk until smooth. Add large egg and vanilla extract, mixing until creamy.
06 - Pour the cheesecake mixture over the muffin crust and spread evenly with a spatula.
07 - In a small bowl, toss together halved cherries, granulated sugar, cornstarch, and lemon juice until cherries are well coated.
08 - Scatter prepared cherry mixture evenly over the cheesecake layer.
09 - Bake at 350°F for 35 minutes, or until edges are golden and center is set.
10 - Remove from oven and allow to cool completely. Refrigerate for at least 2 hours before slicing for best texture.
