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Christmas Dessert Idea ~ Individual Cranberry Orange Cheesecakes ~

December 15, 2011

Individual Cranberry Orange Cheesecakes

Individual Cranberry Orange Cheesecakes

Cheesecakes aren’t an everyday affair.  They are definitely a special occasion item, if they are what they are supposed to be,  which is divine.   These individual cheesecakes have a graham cracker crust and have a creamy smooth New York style filling they are then topped with a cranberry orange sauce.  There really is no other dessert that your guest will love more than this!  It just screams FESTIVE!!!

Here’s something you might find even more intriguing, these itty bitty guys only take 20 minutes to bake and you can bake them in advance and freeze until your lovely friends and family arrive.  Isn’t that awesome?  The only thing you would have to do is dress the individual cheesecakes before serving, totally stress-free!  Oh, yet another plus is that they are baked in muffins cups so they are easy to eat and they allow your guest to contain their crumbs 🙂  I’ll stop with that one before I reveal too much.

Individual Cranberry Orange Cheesecakes

Ingredients

For the Crust

1 ½ cup graham cracker crumbs
4 tablespoons  butter; melted
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon

For the Filling

3 (8 ounce) bricks of cream cheese; softened
3/4 cup sugar
1 ½ teaspoon vanilla
3 large eggs, at room temperature
1/3 cup whipping cream

For the Orange-Cranberry Topping

12 ounces fresh cranberries
1 cup granulated sugar
1 cup orange juice

To Prepare the Cheesecake

Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.

In a small bowl, combine the graham cracker crumbs, melted butter, sugar and cinnamon. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.

In a medium bowl beat the cream cheese on medium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition, add in the heavy cream. Be careful not to over-mix.

Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.

Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving, preferably overnight.

For the Sauce

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Before serving, top refrigerated cheesecakes with the cooled cranberry.

Makes 24 individual cheesecakes

From My Baking Addiction

Individual Cranberry Orange Cheesecakes

Individual Cranberry Orange Cheesecakes

If you serve these over the holidays people are going to love you even more than they already do.  I know, hard to believe,  prove me wrong 🙂

From our kitchen to yours,
Sydney Jones

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3 Comments leave one →
  1. December 15, 2011 6:40 pm

    Oh, I’m stealing this for New Years Eve! Delicious! It might be tough for me to get cranberries in Italy though, I might have to try it with frozen berries instead… hope it works!

Trackbacks

  1. Christmas cheesecakes | Naimafaddin

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