MINI CHERRY CHEESECAKES WITH GRAHAM CRACKER CRUST RECIPES

Steps:

• Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, cinnamon, melted butter and sugar together.
• Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
• Meanwhile in a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
• In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
• In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
• Once well combined, pour on top of your mini graham cracker crusts, leaving room at the top for fruit and crumb.
• Carefully place blueberry mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a heaping tablespoon of the crumb over tops.
• Bake at 350 F for 25-30 minutes, until the crumble is lightly golden brown in color. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.