Mini Cheesecakes (Print Version)
# Ingredients:
01 -
1 ½ cups graham cracker crumbs (about 10-12 crackers).
02 -
3 tbsp melted butter.
03 -
2 tbsp granulated sugar.
04 -
2 cups cream cheese (softened).
05 -
1 cup sour cream.
06 -
¾ cup powdered sugar.
07 -
1 tsp vanilla extract.
08 -
2 large eggs.
09 -
1 cup fresh cranberries.
10 -
1 tbsp water.
11 -
¼ cup granulated sugar (for cranberry topping).
12 -
½ tsp orange zest (optional).
# Instructions:
01 -
Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
02 -
Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture into muffin cups to form the crust.
03 -
Beat cream cheese, sour cream, powdered sugar, and vanilla extract until smooth.
04 -
Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 -
Spoon the cheesecake mixture into the prepared crusts, filling each cup nearly full.
06 -
Bake for 18-22 minutes or until the centers are set but slightly jiggly.
07 -
Let cheesecakes cool at room temperature, then refrigerate for at least 2 hours.
08 -
In a saucepan, combine cranberries, ¼ cup sugar, and water. Cook over medium heat until cranberries burst and the mixture thickens.
09 -
Stir in orange zest (optional) and allow the cranberry topping to cool.
10 -
Spoon cranberry mixture over chilled cheesecakes before serving.
# Notes:
01 -
Perfect for holiday gatherings with a festive tangy cranberry topping.
02 -
The orange zest in the topping is optional but adds a nice citrus note.