Individual Cheesecake Cups

I made a batch of these so we could have an easy little treat to pull from the freezer when the kids come over.

Crust:
3/4 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp. sugar

Cheesecake:
1 8 oz. package cream cheese (at room temperature)
2 Tbsp. sugar
1 egg (at room temperature)
1 tsp. kirsch or almond extract

Topping:
1 can cherry pie filling (or your own fruit topping)

Mix together the crust ingredients. Divide the crumbs between 12 cupcake liners. Press it down. I like to use the back of my measuring cup for this.

In an oven preheated to 350 degrees F, bake the crusts for 5 minutes and let cool.

Beat the cream cheese until fluffy, then add the sugar, egg and extract. Divide between the cups. Bake for 15 minutes at 350 degrees F. Cool.

When cool, top each with some cherry pie filling (or fruit of your choice).

From here they can be put in the fridge, or frozen for later use. The one in the photo was eaten right away (ahem), so is looking a little runny, but they firm up once refrigerated.