Ingredients:

  • 1 cup Graham Cracker Crumbs, finely crushed
  • 2 Tbsp Granulated Sugar (for crust)
  • 4 Tbsp Unsalted Butter, melted
  • 16 oz Full-Fat Cream Cheese, softened
  • 1/2 cup Granulated Sugar (for filling)
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Juice (optional)
  • 1 (21 oz) can Prepared Cherry Pie Filling

Instructions:

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 2 Tbsp sugar, and melted butter until the mixture resembles wet sand.
  3. Press the Crust: Distribute the crumb mixture evenly among the 12 liners. Firmly press the crumbs into the bottom of each liner to create a solid base.
  4. Create the Filling Base: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps (about 2 minutes).
  5. Mix the Batter: Gradually beat in the 1/2 cup sugar until just combined. Mix in the vanilla extract and lemon juice.
  6. Incorporate the Egg: Add the large egg and mix on low speed only until the yolk is fully incorporated into the batter. Stop immediately to avoid overmixing.
  7. Fill and Bake: Scoop the cheesecake batter evenly over the crusts, filling each liner about three-quarters full.
  8. Bake for 18–20 minutes, or until the edges appear set and slightly puffed, but the centers still exhibit a slight wobble.
  9. Cool Gradually: Transfer the muffin tin to a wire rack and allow the cheesecakes to cool completely to room temperature (about 1 hour). This gradual cooling helps prevent cracks.
  10. Chill: Transfer the cooled cheesecakes to the refrigerator and chill for a minimum of 2 hours, or until fully set and firm.
  11. Top and Serve: Just before serving, spoon 1–2 tablespoons of the prepared cherry pie filling onto the top of each chilled cheesecake.