Ingredients Jump to Instructions ↓

  1. 1 1/4 cups Keebler Graham Cracker Crumbs

  2. 2 tablespoons sugar

  3. 1/4 cup margarine or butter, melted

  4. 2 packages (8 oz.) cream cheese, softened*

  5. 1/2 cup sugar

  6. 1 teaspoon vanilla

  7. 2 eggs

  8. 1 can (21 oz.) cherry pie filling

Instructions Jump to Ingredients ↑

  1. Line sixteen 2 1/2-inch muffin cups with foil baking cups. In medium bowl stir together crumbs and 2 tablespoons sugar. Stir in margarine or butter. Pat 1 slightly rounded tablespoon crumb mixure into each baking cup.

  2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1/2 cup sugar and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Spoon over crumbs in baking cups.

  3. Bake at 350F about 30 minutes or until centers are almost set. Cool on wire rack for 15 minutes. Remove from muffin cups. Refrigerate at least 2 hours.

  4. Spoon pie filling on top of each. Store in refrigerator.

  5. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.


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