Cranberry Swirl Mini Cheesecakes

• Vegetarian

• Produce

  • 1/2 cup Cranberries, fresh or frozen
  • 1/2 tsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Pinch Salt
  • 38 tsp Sugar
  • 1/2 tsp Vanilla extract
  • 1/8 cup White sugar, granulated

• Snacks

  • 3/4 cups Graham cracker crumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 16 oz Cream cheese

• Liquids

  • 1/2 cup Water

Found on thebakerchick.com

Description

Ingredients

• ¾ cups graham cracker crumbs
• 2 tbsp. unsalted butter, melted
• 2 teaspoons sugar
• ½ cup of fresh or frozen cranberries
• ⅛ cup granulated white sugar
• ½ cup water
• ½ tsp lemon zest
• 16 oz. cream cheese, at room temperature
• ¾ cup sugar
• Pinch of salt
• ½ tsp. vanilla extract
• 2 large eggs, at room temperature

Directions

• Preheat the oven to 325F. Line cupcake pans with paper liners- set aside.
• Combine the cranberries, sugar, water & lemon zest in a small saucepan and cook on medium-high heat until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently cook the filling, stirring frequntly to prevent burning, until it becomes thick. Allow to cool while you prep the rest.
• In a small bowl, combine the graham cracker crumbs, butter and sugar. Stir together until well-combined and moistened. Spoon a tablespoon of the crust into each liner and press down with your fingers. Bake for 5 minutes and transfer to a cooling rack.
• Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
• To assemble, fill each cupcake liner ¾ of the way with cheesecake filling. Dot about a teaspoon of the cranberry sauce on top of cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
• Place the cupcake pan into a roasting pan filled with water- hitting about halfway up the side of the cupcake tin.* Bake until the filling is set, about 22 minutes.
• Transfer to a wire cooling rack and let cool to room temperature. Once cool- cover with plastic wrap and chill completely in the tins.