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Mini Cranberry Cheesecakes Thanksgiving

Mini Cranberry Cheesecakes Thanksgiving: Easy Delight

  • Author: basmer1517
  • Total Time: 1 hour 30 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These mini cranberry cheesecakes offer a delightful Thanksgiving twist, featuring a creamy cheesecake filling topped with a tangy homemade cranberry compote. Perfect for individual servings, they are easy to make and serve.

Ingredients

Scale
  • For the crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • For the cheesecake filling:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sour cream
  • 1 tablespoon all-purpose flour
  • For the cranberry compote:
  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup orange juice
  • 1/3 cup granulated sugar
  • Zest of 1 orange
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. Make the graham cracker crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Stir until it resembles wet sand. Spoon into liners and press firmly. Bake for 5 minutes, then cool slightly.
  3. Prepare the cheesecake filling: Beat softened cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, beating on low speed. Mix in vanilla extract, sour cream, and flour until just incorporated.
  4. Fill and bake: Divide filling among crusts. Bake for 17–18 minutes until centers are set but slightly jiggly. Turn off oven, crack door, and let cool for 10 minutes. Remove from oven and cool completely on a wire rack. Chill for at least 1 hour.
  5. Make the cranberry compote: Combine cranberries, orange juice, sugar, orange zest, vanilla, and salt in a saucepan. Simmer for 10–12 minutes until cranberries burst and mixture thickens. Cool to room temperature.
  6. Assemble and serve: Spoon cranberry compote onto chilled cheesecakes. Serve as is or with whipped cream.

Notes

  • For best texture, use full-fat cream cheese.
  • If you don’t have a food processor, crush graham crackers in a zip-top bag with a rolling pin.
  • Cooling the cheesecakes in the oven with the door slightly ajar helps prevent cracking.
  • These mini cheesecakes are freezer-friendly.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake

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Find it online: https://www.recipesmollybaz.com/mini-cranberry-cheesecakes-thanksgiving/