Individual Baked Cranberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Serves 12, and so very good!! Ingredients:
12 david maple leaf cookies |
2 (250 g) packages philadelphia cream cheese, softened |
1/2 cup granulated sugar |
1/2 cup psour cream |
1/2 teaspoon vanilla |
2 eggs |
1 cup fresh cranberries |
2 tablespoons brown sugar |
Directions:
1. Preheat oven to 350°F Place 1 of the cookies on bottom of each of 12 paper-lined muffin cups; set aside.
2. Beat cream cheese and granulated saugar in large bowl with electric mixer on medium speed untl well blended.
3. Add sour cream and vanilla; mix well. Add egg, one ar a time, mixing on low speed afrer each addition just until well blended. Gently stir in cranberries.
4. Spoon evenly into prepared muffin cups. Sprinkle each with 1/2 teaspoons of the brown sugar.
5. Bake 25-30 minutes or until centers of cheesecakes are almonst set. Remove to wire rack; cool completely. Cover and refrigerate at least 3 hours beofre serving. Store any leftover cheesecakes in refrigerator.
6. Cheesecake can also be baked in a sprinform pan. To make crust, melt 1/4 cup butter. Add 1 1/4 cups graham crumbs; mix well. Press firmly on bottom of 9-inch springform pan.
7. Prepare batter as directed; pour over crust.
8. Bake in preheated 350F oven 45-50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Store any leftover cheesecake in refrigerator.
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