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Quick Facts
- Prep Time: 00:20
- Bake Time: 00:15
- Yield: 12 mini cheesecakes
Ingredients
- 3 whole graham crackers, (rectangles made of 2 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 Argo® 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.
© 2025 ACH Food Companies Inc.
