Here’s a recipe to make 12 individual cherry almond cheesecakes:
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Ingredients:
For the Crust:
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1 and 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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16 ounces (2 packages) cream cheese, softened
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2/3 cup granulated sugar
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2 large eggs
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1 teaspoon almond extract
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1/4 cup sour cream
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1/4 cup heavy cream
For the Topping:
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1 cup cherry pie filling
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Sliced almonds, for garnish (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Divide the mixture evenly among the muffin cups, pressing it down firmly into the bottom of each cup to form the crust.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract, sour cream, and heavy cream until well combined and smooth.
4. Fill the Muffin Cups:
Divide the cheesecake filling evenly among the muffin cups, filling each nearly to the top.
5. Bake:
Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Remove from the oven and let them cool completely in the muffin tin.
6. Chill:
Once cooled to room temperature, transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or until completely cold and firm.
7. Add the Topping:
Before serving, spoon cherry pie filling over the top of each cheesecake. Optionally, garnish with sliced almonds for a decorative touch.
8. Serve:
Carefully remove the cheesecakes from the muffin tin and peel away the paper liners. Place them on a serving platter and enjoy!
These individual cherry almond cheesecakes are perfect for serving at parties, gatherings, or as a special treat for yourself. Enjoy!
