Don't hesitate to leave the cherry pie filling off, I did this for the primary group and they tasted incredible. I genuinely favor the pie filling on however, it gives it only somewhat additional to the cheesecakes.
For this formula, make certain to utilize a REGULAR 12 container biscuit skillet. Simply get the biscuit tin you use to make cupcakes, they are ideal for this formula and precisely what I use here.
Totally! Make them the night prior to your gathering or occasion and simply keep them refrigerated. Spoon the pie filling over the cheesecakes just before serving. They'll taste far better thusly!
- 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.
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