Close Replace Title
Replace Message Here.
Shows you're invited to or hosting.

Looking for a specific Show?

Please Sign In  or  Create an Account  to see all the Shows you're invited to or hosting!

Close  
Close EMAIL RECIPE
Separate multiple addresses with a semicolon (;)
 
Follow Me on Pinterest
Print

Upside-Down Cherry Cheesecakes

Ingredients

5 tbsp (75 mL) butter, melted and divided
3 whole graham crackers
5 tbsp (75 mL) powdered sugar, divided
6 oz (175 g) cream cheese
1 1/4 tsp (6 mL) vanilla extract, divided
1   lemon
1 small pkg (9 oz) white cake mix or 1⅔ cups (400 mL) white cake mix from a regular-size package
1/2 cup (125 mL) sour cream
1   egg
1 cup (250 mL) canned cherry pie filling, divided

Directions

1

Brush sides of wells of Single Servings Pan with 1 tbsp (15 mL) of the butter.

2

Process graham crackers in Manual Food Processor until finely chopped. Add 2 tbsp (30 mL) of the butter and powdered sugar; process until incorporated. Sprinkle about 2 tbsp (30 mL) of the crumb mixture into wells of pan; lightly press into bottom using Mini-Tart Shaper. Set pan aside.

3

For filling, microwave cream cheese in Small Batter Bowl, uncovered, on HIGH 10-20 seconds or until slightly softened. Add remaining 3 tbsp (45 mL) powdered sugar and ¼ tsp (1 mL) of the vanilla; mix well.

4

For cake, zest lemon using Microplane® Zester to measure 1 tsp (5 mL). Combine zest, cake mix, remaining 2 tbsp (30 mL) butter, remaining 1 tsp (5 mL) vanilla, sour cream and egg in Classic Batter Bowl. Whisk well. (Batter will be very thick.) 

5

Divide batter evenly among wells of pan using Large Scoop. Scoop filling over batter using a level Medium Scoop. Press one cherry from pie filling into bottom of each cake.

6

Microwave on HIGH 4-6 minutes or until tops of cakes appear cooked (edges will still be moist).

7

Carefully loosen sides of cakes with releasing tool. Carefully invert pan onto flat side of Large Grooved Cutting Board and let stand 2 minutes.

8

Microwave remaining pie filling in Small Micro-Cooker®, covered, on HIGH 1-2 minutes or until warm, stirring once.

9

Carefully lift pan to release cakes. Serve cakes with pie filling.

Yield:

  ,
6 servings of 1 cake

Nutrients per serving:

Calories 510, Total Fat 29 g, Saturated Fat 14 g, Cholesterol 95 mg, Sodium 520 mg, Carbohydrate 59 g, Fiber 1 g, Protein 6 g 

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips: No information is currently available.

Close Alert

Product is not available.

Ok
Your Session Has Timed Out



Sorry, your session has timed out due to inactivity. If you were not signed in, any items in your cart have been removed. Click OK to keep shopping with this Consultant!

Ok
Goal Tracking
Close Alert

Recipe is not available.

Ok
Close Replace Title

Replace Message Here.

Ok