The delights of fresh cherries in the late Spring makes this cheesecake all the better, but if you can't get fresh, frozen is fine for the filling, as well. PKN® Original Pecanmilk enhances the flavor. For a non-dairy version, use plant-based butter and egg substitute.
Ingredients
For the Crust
- 2 cups of pecans, toasted and crushed
- 3 tablespoons of unsalted butter, melted
- 3 tablespoons of PKN® Original Pecanmilk
- 2 tablespoons of brown sugar
- Pinch of salt
For the Filling
- ½ cup butter, softened
- 8 oz. of cream cheese, softened
- ½ cup cane sugar
- ¼ cup original pecan milk
- 1 large egg
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup of cherry pie filling
Note: to make your own cherry pie filling, combine 4.5 cups of frozen or fresh cherries, 2/3 of a cup of sugar, 1/2 cup of water and and a quarter cup of cornstarch in a large saucepan. Cook over medium heat, stirring occasionally, until thickened and bubbly, about 10 minutes. Remove from heat and let cool. Can be made in advance, and stored for a couple days.
Also note it is a pain in the butt to pit cherries by hand, so invest in a cherry pitter, or just buy the dang frozen pre-pitted cherries.
Instructions
For the Crust
- Preheat oven to 375 degrees and line muffin tin with liners
- Add the ingredients to a food processor and pulse until combined
- Add two tablespoons of the crust to each muffin liner
- Bake for 15 minutes
- Allow to cool for 10 minutes
For the Filling
- Lower the oven temperature to 350 degrees
- Combine the butter and cream cheese in a bowl
- Then add the sugar and PKN Original Pecanmilk
- Whisk to combine, then add the egg, lemon juice, and vanilla extract
- Whisk, then pour the filling over the cooled crust (stop halfway)
- Top with one spoonful of the cherry pie filling
- Bake for 15 minutes
- Allow to reach room temperature
- Refrigerate overnight or freeze for one hour before serving
