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| Cherry Cheesecake Cupcakes |
"So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving."
Ingredients :
- Crust:
- 1 cup graham cracker crumbs
- 3/4 cup butter, melted
- 2 tablespoons white sugar
- Filling:
- 1 pound whipped cream cheese
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Topping:
- 1 (21 ounce) can cherry pie filling
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
- Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
- Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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