Description
Simple recipe for small, individual cherry cheesecakes.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 (21 ounce) can cherry pie filling
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs and 1/4 cup sugar in a small bowl. Pour in melted butter and mix until crumbs are moistened.
- Press about 1 1/2 tablespoons of the crumb mixture into the bottom of each muffin cup. Bake for 5 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix.
- Spoon the cream cheese mixture over the crusts, filling each cup about two-thirds full.
- Bake for 18 to 20 minutes, or until the edges are set. The centers may still look slightly soft.
- Remove from the oven and let cool on a wire rack for 30 minutes.
- Top each cheesecake with a spoonful of cherry pie filling.
- Refrigerate for at least 2 hours before serving.
Notes
- You can use a different fruit topping if you prefer.
- Make sure your cream cheese is fully softened for a smooth batter.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 25
- Sodium: 180
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 55
Keywords: mini cheesecakes, cherry topping, graham cracker crust, individual dessert, baked cheesecake