Ingredients
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18 vanilla wafer cookies
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2 (8 oz) pkgs cream cheese, softened
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1 1/4 cups sugar, divided
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2 tsp vanilla extract
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2 large eggs
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1/2 (12 oz) pkg fresh cranberries
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1/2 cup Nature's Promise Naturals Cranberry Juice
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2 tsp orange zest
Steps
1
Preheat oven to 350°F. Line 18 cups of 2 muffin pans with paper liners. Place 1 vanilla wafer in the bottom of each liner.
2
In the bowl of a stand mixer or with hand mixer, beat the cream cheese and ½ cup sugar until smooth and fluffy. Add the vanilla and beat in the eggs, one at a time, until just smooth. Divide the mixture among the cups of the muffin pan, over the vanilla wafers. Bake 10 min., until set. Refrigerate to cool completely.
3
Meanwhile, in a medium pot, combine the cranberries, cranberry juice, orange zest, and remaining ¾ cup sugar. Heat to a boil on high. Reduce heat and let simmer 10 min., until cranberries pop and sauce has thickened, stirring often. Refrigerate to cool completely.
4
When ready to serve, spoon cranberry mixture onto each mini cheesecake.
