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!
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
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.