Ingredients
- 1 1/4 cup crushed Graham Crackers
- 1/4 cup Sugar
- 4 tbsp butter, melted
- 2 8 oz. pk cream cheese, softened
- 2 large eggs
- 2 tbsp fresh lemon juice
- 21 oz. can cherry pie filling
Preparation
~A Day Ahead~
Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups. In a small bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter. Place 2
tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and sugar and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes
for 17 – 19 minutes or until they crack. Cool the cheesecakes in the muffin pan for 5 minutes, then remove them to a wire rack. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.
tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and sugar and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes
for 17 – 19 minutes or until they crack. Cool the cheesecakes in the muffin pan for 5 minutes, then remove them to a wire rack. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.
~Before Serving~
Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling. Keep refrigerated.
Makes 18 mini cheesecakes.
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