Black Bottom Mini Cheesecakes with Plum
Individual cheesecakes featuring graham cracker and almond bases topped with a spiced plum compote, creamy fat-free filling, and tangy sour cream topping. The plum layer caramelizes during baking, creating a rich contrast to the light, fluffy center. Make ahead for entertaining.
Ingredients
- ½ cup reduced fat sour cream
- 4 tablespoons amaretto liqueur, almond-flavoredalmond extract1/4 teaspoon per tablespoonextractadds tree_nuts
much stronger, use sparingly
- cooking spray, non-stick
- 2 packages fat free cream cheese, softened, 8 oz eachregular cream cheese1:1dairy
richer flavor, higher fat
- 6 tablespoons granulated sugar
- 2 large eggs
- 1 cups dried plums, choppeddried apricots1:1dried fruit
similar sweetness and texture
- ½ cup graham cracker crumbs
- ⅓ cup slivered almonds, chopped and toasted
- 2 tablespoons butter, unsalted
- ⅓ cup dark brown sugar, firmly packed
- 1 teaspoons vanilla extract
Instructions
- 1
Preheat oven to 300°F and line a 12-cup muffin pan with paper liners.
- 2
Combine graham cracker crumbs and chopped toasted almonds, then divide evenly among the cups.
- 3
Heat butter and dark brown sugar in a skillet over medium heat until melted, stirring constantly.
- 4
Add chopped plums and 3 tablespoons amaretto, reduce heat, and simmer for 1 minute until slightly reduced, stirring constantly.
- 5
Spoon 1 tablespoon plum mixture over each crumb base and press with the back of a spray-coated spoon to create an even layer.
- 6
Beat cream cheese in a large bowl with an electric mixer on medium speed until creamy.
- 7
Gradually add 5 tablespoons sugar and beat until dissolved, scraping bowl frequently.
- 8
Reduce mixer to low speed and add eggs one at a time, then add vanilla extract.
- 9
Spoon 3 tablespoons filling over each plum layer.
- 10
Bake for 15 to 20 minutes until almost set in the center.
- 11
Cool in the pan on a wire rack.
- 12
Combine sour cream, remaining 1 tablespoon sugar, and remaining 1 tablespoon amaretto.
- 13
Spread 1 teaspoon mixture over each cooled cheesecake.
- 14
Refrigerate for 3 hours before serving.
- 15
Remove cheesecakes from paper liners to serve.
Tips
Ensure sour cream and cream cheese are at room temperature for smoother mixing.
Toast the almonds before chopping to enhance their flavor.
Use a spray-coated spoon when pressing the plum layer to prevent sticking.
Good to Know
Cover with plastic wrap and refrigerate up to 2 days.
Assemble through the sour cream topping step. Refrigerate 3 hours or up to 2 days before removing from liners.
Remove from paper liners just before serving for best presentation.
Common Mistakes
Do not overbake; bake only until almost set in the center to avoid a dry, cracked top.
Do not skip cooling in the pan; removing too early may cause collapse.
Do not use room-temperature cream cheese that is too warm; beat just until creamy to avoid overmixing.
Substitutions
Dairy-Free Swaps
richer flavor, higher fat
General Alternatives
much stronger, use sparingly
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