Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, combine graham cracker crumbs and melted butter. Press 1 tablespoon of mixture into the bottom of each muffin liner.
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until combined
Add eggs one at a time, beating after each addition until combined
Fold in chopped pistachios.
Divide cream cheese mixture evenly between muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes or until centers are set.
Cool completely, then refrigerate for at least 2 hours.
Before serving, top each cheesecake cup with cherry pie filling and sprinkle with additional chopped pistachios.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 12 servings
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