Cherry Bourbon Cheesecake Pies

Everyone needs a little sweetness in their lives! This recipe was the perfect little bite that could easily be served to a crowd!

 
 

Serves 50

(2 cups/person)

Ingredients:

5 pounds pitted cherries from Palm Tree Pat from Door County, Wisconsin

1 cup bourbon

2 Tbsp honey

1 cup water

2 tsp ground ginger

1 cup turbinado sugar

2 Tbsp cinnamon

1/2 cup butter

1 Tbsp tarragon optional

1 container Philadelphia No Bake Cheesecake filling (you can make your own, but I cheated)

100 bread cups from the Bread Lady, Freight House Farmers Market

 

Directions:

Place the cherries in a medium sized sauce pan. Add bourbon, honey, water, and ginger.

Bring to a simmer and heat for 20 minutes – stirring occasionally.

Once the liquid has reduced to a syrup like consistency, remove from heat.

 

While the cherries are thickening, if you want, you can bake your bread bowls for just a couple of minutes to help crisp them up.

Melt the butter. Combine the sugar and cinnamon into a shallow dish.

Dip the bottoms of the bread bowls in butter and then into the sugar mixture.

Scoop cream cheese into a piping bag and pipe into your bread bowls.

Top with cherry mixture and sprinkle with tarragon.

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