Mini Cranberry Cheesecakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 16 oz Berry cranberry sauce, whole

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 1/2 cup Graham cracker crumbs

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese

Found on frugalmomeh.com

Description

Directions

• Whisk together cornstarch and orange juice in small pan over medium heat.
• Add in cranberry sauce, stir, and bring mixture to a boil for one minute.
• Allow to cool.
• Pre-heat oven to 350.
• Place paper liners in 9 cups of muffin pan.
• Mix together graham cracker crumbs and melted butter mixing well.
• Divide between the lined cups, pressing gently to flatten.
• Cream together the cream cheese and sugar until creamy.
• Add in the egg and the vanilla and mix until blended.
• Divide and spoon into the lined cups to about 2/3 full.
• Put a tablespoon of cranberry mixture into each and gently swirl with a knife.
• Bake for 20 minutes.
• Allow to cool completely in pan.
• Remove from pan.
• Top with additional cranberry sauce and refrigerate at least 1 hour.