Recipes
Cherry Almond Mini Cheesecakes
- Yield: 12 Servings
- Prep Time: 20 Mins.
- Cook Time: 15 Mins.
Ingredients
- 3 whole (rectangles made of 2 squares) graham crackers
- 1/4 cup Fisher® Sliced Almonds, divided
- 2 tablespoons Fisher® Sliced Almonds, divided
- 1 1/2 tablespoon unsalted butter, melted
- 2 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
- 21 ounces cherry pie filling
Directions
- Preheat oven to 350˚F. Line muffin tins with metal baking cups.
- Place graham cracker pieces and 1/4 cup almonds into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust. Set aside.
- Beat cream cheese, remaining 2 tablespoons sugar and cornstarch in the large bowl of an electric mixer until well mixed. Add egg and blend well. Add corn syrup and 1/4 teaspoon almond extract. Beat until just blended.
- Pour filling into baking cups, dividing evenly. Bake for 15 minutes or until just set. Chill for 1 hour. Stir remaining 1/4 teaspoon almond extract into cherry pie filling. Remove cherries using a slotted spoon and divide evenly among cheesecakes. Top with remaining 2 tbsp slivered almonds.
- Note: For a crisper crust, bake at 350˚F for 10 minutes before filling with cream cheese mixture.
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