1 1/8 cups graham cracker crumbs* (see note below)
16 ounces (2-8 ounce packages) cream cheese, softened
1/2 cup plus 2 tablespoons sugar, divided
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1 can (21 oz.) cherry pie filling* (see note below)
You will need:
Standard size cupcake or muffin liners
Preheat oven to 350 degrees F (180 C). Place cupcake liners into muffin tins.
In a mixing bowl, combine graham cracker crumbs and 2 tablespoons sugar; adding the softened butter to mixture until it forms small crumbs. Place approximately 1 tablespoon crumb mixture into each cupcake liner and pat it down.
Beat cream cheese and 1/2 cup sugar until fluffy. Add eggs and vanilla; mix thoroughly. Spoon a layer of cream cheese mixture on top of crusts; fill cups two-thirds full.
Bake at 350 degrees F (180 C) for 30 minutes. Let tartlets cool, and spoon cherry pie filling over the tops. Chill tartlets in the refrigerator for at least 1 hour before serving. Serve chilled, and store any leftovers in refrigerator for up to 2-3 days.
1). Blueberry pie filling may also be used for the topping, if desired.
2). Other cookies or biscuits crumbs can be used for the crusts of these little tarts instead of the graham cracker crumbs, such as Vanilla Wafer crumbs, Shortbread Cookie crumbs, Chocolate Wafer Cookie crumbs, or as I used crushed Hazelnut Cookie crumbs.
Makes 16 cheesecake tartlets.
Photograph taken by Diana Baker Woodall.
Date: October 2, 2002-Revised July 3, 2003