These amazing little cheesecake bites are pretty easy to make, but are a huge hit for any party. I like that I can change up the topping on these bite size desserts to use up lots of partial jars that are hanging out in my fridge. An added bonus on the dessert table, too, because you can never offer your guests too many dessert options!
3/4 cup walnuts, ground
1/4 cup all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 tablespoons unsalted butter, melted
8 oz. cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup Brandied Pear Spread, also great with Sour Cherry Spread, Balsamic Strawberry Spread, Spiced Blueberry Spread, Apple Pie Spread (or whatever!)
1/2 cup walnut pieces (optional)
Preheat oven to 375 degrees. Line mini muffin tins with paper cups.
Combine walnuts, flour, sugar, and salt in a small bowl. Add butter and stir until well combined. Scoop 1 teaspoon of the nut mixture into each cup.
Tamp down into the bottom of each cup.
Beat cream cheese in a medium bowl until fluffy. One at a time, beating after each addition, add the eggs, sugar, sour cream, and vanilla. Pour just over 1 teaspoon of filling over the crust in each muffin cup. Bake for 10 minutes.
Remove tins from oven and top each with 1 scant teaspoon of Brandied Pear Spread (or spread of choice).
Optional: Add a few walnut pieces on top of spread.
Return to oven for 16-18 minutes, until edges begin to brown.
Let cool completely. Store covered in refrigerator.
Recipe adapted from Put Em Up! Fruit, by Sherri Brooks Vinton.