Cranberry Cheesecake Cups Ingredients
24 vanilla wafer cookies
1 (16 ounce) can whole berry cranberry sauce
1 tablespoon cornstarch
3 (8 ounce) packages plus one (3 ounce) package cream cheese, softened
3/4 cup granulated sugar
2 teaspoons grated lemon peel
3 large eggs Instructions
Heat oven to 325 degrees F.
Line 24 muffin cups with paper liners; place one vanilla wafer 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.
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