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Cherry Almond Mini Cheesecakes

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  • Difficulty: Easy
  • Yield: 12 mini cheesecakes
  • Prep Time: 0:20
  • Bake Time: 0:15

Ingredients

  • 3 whole graham crackers, (rectangles made of squares)
  • 1/4 cup plus 2 tablespoons Fisher® Sliced Almonds, divided
  • 1-1/2 tablespoons unsalted butter, melted
  • 4 tablespoons sugar, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon corn starch
  • 1 egg
  • 1/3 cup Karo® Light Corn Syrup
  • 1/2 teaspoon almond extract, divided
  • 1 can (21 ounces) cherry pie filling

Directions

  1. Preheat oven to 350˚F. Line muffin tins with metal baking cups.
  2. 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.
  3. 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.
  4. 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.
  5. Note: For a crisper crust, bake at 350˚F for 10 minutes before filling with cream cheese mixture.
  6. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.
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print image

Cherry Almond Mini Cheesecakes

  • Difficulty: Easy
  • Yield: 12 mini cheesecakes
  • Prep Time:  20 minutes
  • Bake Time: 0:15

Ingredients

  • 3 whole graham crackers (rectangles made of squares)
  • 1/4 cup plus 2 tablespoons Fisher® Sliced Almonds divided
  • 1-1/2 tablespoons unsalted butter melted
  • 4 tablespoons sugar divided
  • 1 package (8 ounces) cream cheese softened
  • 1 tablespoon corn starch
  • 1 egg
  • 1/3 cup Karo® Light Corn Syrup
  • 1/2 teaspoon almond extract divided
  • 1 can (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.
  • Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.