MINI CHERRY ALMOND CHEESECAKES

 

~ adapted from Real Housemoms

CRUST
1 1/2 c. graham cracker crumbs
4 T. unsalted butter, melted
3 T. sugar
1/4 t. cinnamon

FILLING
32 oz. cream cheese, room temperature
1 1/2 c. sugar
4 eggs, room temperature
1 t. almond extract
1/4 t. salt

TOPPING
18 oz. cherry preserves 

Preheat oven to 325 degrees and line two standard muffin tins with cupcake liners.

In small bowl, combine crumbs, butter, sugar, and cinnamon. Divide mixture evenly among liners and press down until firmly packed. Bake 5 minutes; set aside. 

In large bowl, whip cream cheese until fluffy. Slowly add sugar, continuing to mix until smooth. Beat eggs in one at a time, then mix in almond extract and salt. Divide filling equally among crust-filled liners. Tap tins on counter to bring any bubbles to the surface, popping them with a toothpick. Bake 22 minutes. Cool 5 minutes in pan, then transfer to cooling rack until room temperature. 

Divide cherry preserves equally among the little dips on cheesecake tops, about 1 T. per cheesecake. Refrigerate 2-4 hours, then remove liners and serve. 

Makes 24 mini cheesecakes. 

Notes: The original recipe uses vanilla extract, strawberry preserves (at about half the amount), and a glaze over the top, but I love almond extract, think cherry always pairs well with almond, and felt like the glaze was too much sugar. Click the source link at the top of the recipe for the original version, if that's more your style.