MINI CHERRY CHEESECAKE
– Graham cracker crumbs – Unsalted butter – Cream cheese – White sugar – Eggs – Sour cream – Vanilla extract – All-purpose flour – Cherry pie filling
Line muffin tins with foil-lined wrappers. In a bowl stir together melted butter and graham cracker crumbs until mixed.
Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
In a bowl beat cream cheese with white sugar until smooth. Scrape down sides of bowl often.
Beat in eggs until well mixed. Again, scraping down sides of bowl often.
Beat in sour cream, vanilla, and flour until well mixed.
Scoop cheesecake mixinto each cupcake wrapper. Fill until each is filled to about a ½ of an inch from the top. They will rise a bit while baking so don’t overfill.
Bake for 20 to 25 minutes. They’re done when still just slightly jiggly in the middle.
Remove from oven and let cool for 20 minutes then place in fridge to cool down. These will need to cool in fridge for at least two hours before serving.
Top each with a scoop of cherry pie filling before serving. Enjoy!