Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 cup cherry pie filling
Instructions:
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined.
- Spoon about a tablespoon of the crumb mixture into each cupcake liner and press it down firmly using the back of a spoon to create the crust.
- In a separate large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Add in the sour cream and flour, and beat until just combined.
- Add the eggs, one at a time, beating well after each addition.
- Spoon the cream cheese mixture over the crust in the cupcake liners, filling each one about 3/4 full.
- Drop a spoonful of cherry pie filling on top of each cheesecake, and use a toothpick or skewer to swirl it into the cream cheese mixture for a marbled effect.
- Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes.
- Carefully transfer the cheesecakes to a wire rack to cool completely.
- Once fully cooled, refrigerate the cheesecakes for at least 2 hours, or until chilled and firm.
- Just before serving, top each cheesecake with a dollop of cherry pie filling for an extra burst of flavor and a festive touch.
- Enjoy your delicious Individual Mini Cherry Cheesecakes and impress your guests with this delightful dessert! ????????????
