Ingredients
Scale
- ½ cup graham cracker crumbs (56 g)
- 1 tablespoon sugar
- 2 tablespoons butter, melted (28 g)
- 8 oz cream cheese, at room temperature
- ¼ cup sugar (50 g)
- 1 egg
- ½ teaspoon vanilla extract
- 7 tablespoons cranberry sauce
- Additional cranberry sauce for topping
Instructions
- Preheat oven to 350°F (175°C). Line a standard muffin pan with 7 large muffin liners.
- In a microwave-safe bowl, melt the butter. Stir in the graham cracker crumbs and 1 tablespoon sugar until crumbly. Divide mixture evenly among muffin liners and press down to form crust.
- In a large bowl, beat cream cheese and ¼ cup sugar until smooth and creamy. Add egg and vanilla, mixing until combined.
- Spoon the cheesecake batter over the crusts, filling the liners about ¾ full.
- Place 1 tablespoon cranberry sauce on top of each cheesecake and gently swirl with a knife.
- Bake for about 20 minutes; centers may still jiggle slightly. Cool completely in the pan.
- Transfer cheesecakes to the refrigerator and chill for at least 2 hours before serving.
- Serve topped with additional cranberry sauce as desired.
Notes
For best results, use fresh or homemade cranberry sauce. Cheesecakes can be made a day ahead and refrigerated overnight. Centers may appear slightly jiggly when done baking but will firm up when chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 15g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg