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Cranberry Cheesecake Cups Recipe


Cranberry Cheesecake Cups

Servings: 24

24 vanilla wafer cookies
1 can (16 oz.) whole berry cranberry sauce
1 tbsp. cornstarch
3 pkgs. (8 oz. each) Plus one (1) 3 oz. package cream cheese, softened
3/4 cup granulated sugar
2 tsp. grated lemon peel
3 large eggs

Preheat oven to 325 degrees F. Line 24 muffin cups with paper liners; place one cookie in each.

Combine cranberry sauce and cornstarch in small saucepan. Cook and stir until thickened; cool.
Using an electric mixer, beat cream cheese, sugar and lemon peel until light and fluffy. Beat in 1 egg at a time.
Spoon 1 heaping tablespoon of cheese mixture into each cup. Top with 2 teaspoons of cranberry mixture and another heaping tablespoon of cheese mixture. Dot surface of each cup with remaining cranberry mixture and swirl top gently.
Bake at 325�F for 30 minutes or until set. Cool. Chill.
Makes 24 servings.

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