Fisher® Almonds and cherries are an unstoppable combination. These mini cheesecakes are made in a muffin pan, making it easy for everyone to get the perfect bite.
Cherry-Almond Mini Cheesecakes
Almond
Cakes & Cheesecakes
Vegetarian
prep
20
minscook
15
minsmake
12
servings3
whole graham crackers (6 squares)
1/4 cup
plus 2 tablespoons Fisher® Sliced Almonds, divided
1-1/2 tablespoons
unsalted butter, melted
3 tablespoons
sugar, divided
8 ounces
cream cheese, softened
1 tablespoon
cornstarch
1
egg
1/3 cup
Karo® Light Corn Syrup
1/2 teaspoon
almond extract, divided
1 can
(21 ounces) cherry pie filling
Food Safety Instruction
DIRECTIONS
- Heat oven to 350˚F. Line 12-cup muffin pan with metal liners.
- Pulse graham crackers and 1/4 cup Fisher® Almonds in food processor until finely ground. Add butter and 1 tablespoon sugar; pulse until well blended. Press heaping tablespoons of mixture into bottom of each baking cup.
- Beat cream cheese, cornstarch and remaining 2 tablespoons sugar in large bowl with electric mixer until well blended. Add egg; mix well. Add corn syrup and 1/4 teaspoon almond extract. Beat just until blended. Pour over prepared crusts.
- Bake 15 minutes or just until set. Refrigerate 1 hour.
- Combine remaining 1/4 teaspoon almond extract and pie filling. Spoon over cheesecakes. Top with remaining nuts. Refrigerate leftovers.
PRODUCT USED
Tips
Substitute ½ cup graham cracker crumbs for the whole graham crackers.
For a crisper crust, bake 10 minutes before filling with cream cheese mixture. Continue as directed.
