Recipes Desserts

Cranberry-Orange Mini Cheesecakes

Philadelphia Cream Cheese|Feb. 10, 2015 1:36 pm EST

Cranberry-Orange Mini Cheesecakes

3.5 (2 ratings)

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Surprise your Valentine with just one bite! They’d never guess that these cupcakes are yummy mini cheesecakes! Recipe courtesy of Philadelphia Cream Cheese.

Servings

24

Ingredients

• 1¾ cup cranberries
• 1 cup sugar
• 1 tablespoon zest and 5 tablespoons juice from 1 orange
• ¾ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 tablespoon plus 1 teaspoon vanilla extract
• 1½ cup finely crushed gingersnaps (about 32)
• 3 tablespoon butter, melted
• 3 8-ounce packages philadelphia cream cheese, softened
• ½ cup sour cream
• 3 eggs
• 1 8-ounce tub whipped topping, thawed, such as cool whip

Directions

1. Preheat the oven to 325 degrees F.
2. Cook cranberries, ½ cup of the sugar, 4 tablespoons of the orange juice, nutmeg, and cinnamon in a saucepan set over medium heat until the cranberries begin to pop and mixture thickens, stirring occasionally. Cool slightly.
3. Process the cranberry mixture in a food processor until smooth; transfer to a bowl. Stir in 1 tablespoon of the vanilla extract. Refrigerate until ready to use.
4. Mix the cookie crumbs and butter; press 1 tablespoon onto the bottom of each of 24 paper-lined muffin cups.
5. Beat the cream cheese and remaining sugar in a large bowl with a mixer until blended. Add the sour cream, orange zest, remaining 1 tablespoon orange juice, and the remaining 1 teaspoon vanilla extract; mix well. Add the eggs, 1 at a time, mixing on low speed after each just until blended. Add ⅔ cup of the cranberry mixture; swirl gently. Spoon ⅓ cup of the batter over the crust in each muffin cup.
6. Bake 25 minutes or until the centers are almost set. Cool. Refrigerate for at least 2 hours.
7. Drizzle with the remaining cranberry mixture and top with some whipped topping just before serving.