Mini Cranberry Orange Cheesecakes with Gingersnap Crust

• Vegetarian

• Produce

  • 1 tbsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 5/8 cup Granulated sugar
  • 1 pinch Salt
  • 2 tsp Vanilla, pure

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Snacks

  • 3/4 cups Gingersnap cookie crumbs

• Drinks

  • 2 tbsp Orange juice, fresh

• Dairy

  • 4 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 1/2 cup Heavy whipping cream
  • 2 tbsp Sour cream or plain greek yogurt, full fat

Found on flavorthemoments.com

Description

Ingredients

• (1) batch Orange Sugared Cranberries (make ahead)
• ¾ cups gingersnap cookie crumbs, pulsed in a food processor (I used Pamelas gluten free brand), plus more for garnish*
• ¼ cup finely chopped toasted pecans*
• 4 tablespoons (2 ounces) unsalted butter, melted
• pinch of salt
• 8 ounces softened cream cheese (I used ⅓ less fat neufchâtel)
• ½ cup granulated sugar
• 1 large egg
• 2 tablespoons full fat sour cream or plain Greek yogurt
• 2 tablespoons fresh orange juice
• 1 tablespoon orange zest
• 1 teaspoon pure vanilla extract
• ½ cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Directions

• Preheat the oven to 350 degrees. Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.
• Place the gingersnap crumbs, pecans, and pinch of salt in a small bowl and stir to combine. Add the butter and stir until the mixture is well coated with butter. Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon. Bake on the middle rack of the oven for 8-10 minutes, or until golden brown. Cool on a wire rack while you make the filling.
• Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the sugar, egg, sour cream or yogurt, orange juice, zest, and vanilla, and beat until smooth and well combined. Fill each cavity with the filling as evenly as possible, and bake on the middle rack of the oven for 15-20 minutes or until set but slightly wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
• Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one. Use a knife to loosen the sides if necessary -- I didnt have to. Remove the metal insert and cool completely in the refrigerator for 2 hours or overnight.
• Place the heavy whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium high speed until soft peaks begin to form. Remove the whisk attachment and whisk just a bit more by hand until youve reached the desired consistency.
• Place the cheesecakes on a serving tray. Pipe the whipped cream decoratively over the cheesecakes and top with the desired amount of orange sugared cranberries. Garnish with more orange zest and serve with more orange sugared cranberries. Enjoy!