Description
Delightful mini cheesecakes topped with a tangy cranberry sauce, perfect for Thanksgiving gatherings.
Ingredients
Scale
- 1 cup Graham Cracker Crumbs
- 2 tablespoons Granulated Sugar
- 5 tablespoons Unsalted Butter, melted
- 1 teaspoon Cinnamon
- 16 ounces Cream Cheese
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Sour Cream
- 2 tablespoons All-Purpose Flour
- 2 cups Fresh or Frozen Cranberries
- 1/2 cup Orange Juice
- 1/2 cup Granulated Sugar
- 1 teaspoon Orange Zest
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, granulated sugar, melted butter, and cinnamon together.
- Press mixture into the bottoms of mini cheesecake pans or muffin tins to form the crust.
- Bake for 8 minutes, then let cool.
- Beat cream cheese until creamy, gradually adding granulated sugar.
- Add eggs, one at a time, then mix in vanilla extract, sour cream, and flour until smooth.
- Spoon cheesecake filling onto crusts and bake for 20-25 minutes, until edges are set.
- Turn off the oven, leave the cheesecakes inside with the door slightly open for 1 hour.
- Combine cranberries, orange juice, sugar, orange zest, vanilla extract, and salt in a saucepan; cook over medium heat until cranberries burst, about 10 minutes.
- Once cheesecakes are cool, spoon cranberry topping over each.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Store leftovers in an airtight container for 3-5 days; freeze for 1-2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg