Anniversary Cheesecake Cupcakes
Ahhhhhh, morning coffee! Drinking coffee should not be a habit, but a nice daily social event, when people actually communicate with each other in a friendly relaxing way. And for those who claim that they cannot wake up without a cup of strong java: GET OVER YOURSELF, IT'S ALL IN YOUR HEAD! Excuses, excuses! Just another reason for allowing yourself to be cranky! For me, my morning coffee is my everyday date with my husband. Slurping the black deliciousness is sweetened with the house dessert (that means what ever I have on hands, sometimes just a piece of chocolate) and spiced up with plans for the day, maybe even future, and of course gossip! After all theses time we've been together I still feel butterflies in my stomach each time I'm brewing the coffee. We drink Arabic/Turkish style coffee spiced with cardamom, never is a machine involved in the process. The time until the water boils, gives me time to go back and revive some memories of past times. And then the aroma of coffee slowly infuse the air all around me. No, I wouldn't have it any other way! But today is a special day. Today we are celebrating the 22nd anniversary since we pledge our vows to each other; so today's morning cup of coffee was so much special and of course I baked something special for this occasion- cheesecake cupcakes topped with pears and chocolate. I used pears because for me they are a very festive fruit with unique flavor and interesting texture. This fruit is so simple, yet so complex and exotic. Enjoy at your special moment like we did and truth to be told: "One is not enough!"
Total Steps
9
Ingredients
13
Tools Needed
7
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened
- 3/4 cup sugar
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1 dash salt
- 3 eggs eggs
- 1 can Pear Halves in heavy syrup, 29 oz
- 1 batch Simple Ganache
- sprigs fresh mint(optional)
- cranberries(optional)
Instructions
Step 1
Directions for crust:
Step 2
In a big enough bowl combine Graham cracker crumbs and <a href="/D434P8MH">brown </a>sugar. <a href="/7S3QCKWK">Mix </a>to combine.
Step 3
Add the <a href="/LWS4TC42">melted butter </a>and <a href="/DRM2WPZ4">stir </a>until all the crumbs are evenly moistened. <a href="/4NXSJQ3D">Press </a>1 tbsp of crust <a href="/7S3QCKWK">mix </a>into each paper cupcake from and set aside
Step 4
Directions for filling, <a href="/RNT367Z2">baking,</a> and <a href="/R34ZSY3M">topping:</a>
Step 5
In a bowl, combine <a href="/R3P5MM3Z">cream </a>cheese, sugar, lemon <a href="/QDWRNXYW">juice,</a> vanilla, and <a href="/DPSVTKVY">salt.</a> <a href="/3CYMY2D7">beat </a>with an electric mixer until smooth and fluffy. Add eggs, one at a time; <a href="/3CYMY2D7">beat </a>well after each addition. Pour filling over the crust in the paper cupcake forms.
Step 6
<a href="/RNT367Z2">Bake </a>in 325*F p<a href="/H3S4YV46">reheated oven f</a>or 15 - 17 minutes.
Step 7
Let the cheesecake cupcakes <a href="/GZFHJC5K">cool </a>down completely before you <a href="/R34ZSY3M">top </a>them.
Step 8
<a href="/RF7SRX43">Dry </a>the pear <a href="/JXYLJGZ5">halves </a>with a paper towel. <a href="/XZBDDD5G">Cut </a>the pear half in half and <a href="/3JDX2Q84">slice </a>the wide part into four pieces as shown in picture. With a help of a spatula, transfer the pear to the cupcake. Cover with ganache and put them into the fridge to set; at least for one hour.
Step 9
After they set, I just add some <a href="/HT4RHHGB">color </a>to my cupcakes by <a href="/HZXPVMNR">garnishing </a>them with some fresh mint and cranberries.