Cheesecake Cupcakes

Just made these for dessert. Sooo good!

Ingredients:

5 Tablespoons Butter (Softened)

1 Cup Graham Cracker Crumbs

1 Teaspoon Cinnamon

1 1/2 Teaspoons Sugar

1 (8 oz.) Package Cream Cheese (Softened)

1/2 Cup Sugar

1 Teaspoon Vanilla Extract

2 Eggs

1 (21 oz.) can Cherry Pie Filling or Fresh Berries Like Strawberries

Directions:

1. Preheat oven to 350° Fahrenheit.
2. To make the crust, place butter in a small bowl. Add graham cracker crumbs, cinnamon, and 1 1/2 teaspoons sugar. Use a pastry blender or large fork to mix these ingredients together.
3. Put baking cups into a muffin pan. Press 1 tablespoon of the crust firmly into the bottom of each cup.
4. In a mixing bowl, add cream cheese, 1/2 cup sugar, and vanilla. Mix ingredients together with an electric mixer on low speed for 2 minutes.
5. Crack eggs and add to the mixture. Mix on high for 3 minutes. Stop several times to scrape the sides and bottom of the bowl with a spatula.
6. Fill each baking cup 3/4 full of batter. Bake for 25 minutes or until cracks start forming on the cupcakes. Turn the oven off and crack the oven door open. Leave cupcakes in the oven for 10 minutes.
7. Remove cupcakes from the oven. Refrigerate for 1 hour. Top each cupcake with cherry pie filling (or strawberries). Makes 12 cupcakes.

You can also make this into a cake. Directions below:

With a spring-form pan, you can bake this recipe as a whole cheesecake. Just double each ingredient. First, spread the graham cracker crust over the bottom of the pan. Then, pour the batter on top. Bake at 350° Fahrenheit for 50 minutes or until cracks start to form on top of the cheesecake. Turn the oven off and crack the oven door open. Leave cake in the oven for 10 minutes. Refrigerate at least 1 hour before adding fruit to the top.