Several weeks ago I made a famous family recipe for miniature cherry cheesecake. We’ve had this recipe in our family recipe box for many years—my sister originally made it as part of a children’s cooking class when she was in elementary school! I think the secret is in the homemade crust…
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs (one package)
1/4 cups confectioners sugar
6 tablespoons melted butter
1 teaspoon vanilla
1 teaspoon cinnamon
Make crumbs by placing graham crackers in a plastic bag and rolling across it with a rolling pin. Mix crumbs together with the rest of the ingredients. Pack a spoonful of crumb mixture into a lined muffin pan (I used aluminum foil muffin cups) firmly with your fingers. Bake muffin tin in a 350 degree oven for 5 minutes. Allow to cool.
12 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Cream together the cheese and sugar. Add eggs and beat until well mixed. Add vanilla and salt and mix well. Pour batter into the the muffin pan on top of the graham cracker crust. Bake at 350 degrees for 20 minutes. Remove from oven and top with cherry pie topping when cool.