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Crust:
In a bowl, mix the graham cracker crumbs and melted butter. Press about a tablespoon of this mixture into the bottom of each muffin liner.
Cheesecake Batter:
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
Add Eggs:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Fold in Pistachios:
Gently fold in the chopped pistachios.
Fill Muffin Cups:
Divide the cream cheese mixture evenly among the muffin cups, filling each about 2/3 full.
Bake:
Bake for 20-25 minutes, or until the centers are set.
Cool & Chill:
Allow the cheesecake cups to cool completely, then refrigerate for at least 2 hours.
Top & Garnish:
Before serving, top each cheesecake cup with a spoonful of cherry pie filling and a sprinkle of extra chopped pistachios.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Calories: 310 kcal | Servings: 12
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