Kamis, 16 Mei 2019
THE nice recipe ever for Mini Cheesecakes! Cheesecake filling with graham cracker crust made in cupcake tins. My kids beg me to make these again and again!
i'm able to’t even begin to inform you the way scrumptious those mini cheesecakes are, but i'm able to warn you – do your self a want and make a double batch due to the fact those little men could be gone right away!
sense free to go away the cherry pie filling off, I did this for the primary batch and that they tasted first-rate. I truly pick the pie filling on though, it offers it only a little bit more to the cheesecakes.
Ingredients
for the crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp butter melted
for the cheesecakes:
- 16 oz cream cheese softened to room temperature
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 21 oz cherry pie filling
Instructions
- Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside.
- In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
- Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling.