Cherry Cheesecake Cupcakes Delightful and Easy Recipe

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 0.5 cup powdered sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup cherry pie filling
• 1 Prise Fresh cherries and whipped cream for topping (optional)

Instructions

1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner to form a crust.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to mix until well combined.
4. Beat in the vanilla extract and egg until just combined. Do not overmix, as this may create cracks in the cupcakes.
5. Spoon the cheesecake mixture over the prepared crust in each cupcake liner, filling them about three-quarters full.
6. Drop a spoonful of cherry pie filling on top of each cheesecake batter, using a toothpick or skewer to gently swirl it into the cheesecake.
7. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.
8. Remove the cupcakes from the oven and let them cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.
9. For the best texture, chill the cupcakes in the refrigerator for at least 2 hours before serving.
10. Optionally top each cupcake with a dollop of whipped cream and a fresh cherry for an extra touch.