Halloween Killer Cherry Cheesecakes
Ingredients (Crust)
2 envelopes graham crackers (approx. 15 crackers or 2 cups of crumbs)
8 tablespoons butter, melted
8 tablespoons white granulated sugar
Ingredients (Filling)
2 (8 ounce) packages cream cheese, room temp.
¾ cup white sugar
2 large eggs, room temp.
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, blended
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Directions
Preheat oven to 350 F. Line a 24-cup miniature muffin pan with paper liners or prepare 18 regular sized muffin pan slots. **I used a non-stick muffin pan and sprayed it heavily with non-stick spray instead of using paper liners.
Pulse graham crackers in a blender or food processor until you have fine crumbs. Add melted butter and sugar and mix until combined. Spoon 1-2 heaping tablespoons (depending on muffin tin you are using) of graham cracker crumbs into the base of each muffin tin. Press down until you have a flat base crust. Set aside.
In a large bowl combine cream cheese, white sugar, eggs, and vanilla. Beat with a handheld mixer until combined and batter is smooth. Pour batter into prefilled graham cracker slots.
Bake for 15-18 minutes until cheesecake is set. Remove and allow to cool for 20 minutes.
Blend the cherry filling until smooth. Add a couple drops of red food coloring if your filling is too dark. When ready to enjoy, pour over cheesecake and serve.
*TIPS: Store cheesecake in the refrigerator with cherry topping in a separate container until ready to enjoy.
