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PEEK FREANS Individual Baked Cranberry Cheesecakes

Prep time

15 min

Total time

4 hr 45 min

Servings

Makes 12 servings, 1 cheesecake (90 g) each.

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    Ingredients
    • 12 Peek Freans Maple Leaf Biscuits
    • 2 pkg. (250 g each) brick cream cheese, softened
    • 1/2 cup granulated sugar
    • 1/2 cup sour cream
    • 1/2 tsp. vanilla
    • 2 eggs
    • 1 cup fresh cranberries
    • 2 Tbsp. brown sugar
Preparation
  • Heat  oven to 350ºF.
  • Place  1 biscuit in each of 12 paper-lined muffin pan cups; set aside.
  • Beat  cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in cranberries.
  • Spoon  cream cheese batter into prepared muffin cups; sprinkle with brown sugar.
  • Bake  25 to 30 min. or until centres of cheesecakes are almost set. Remove cheesecakes to wire rack; cool completely.
  • Refrigerate  3 hours.

Recipe Tips

Size-WiseWith their built-in portion control, these mini cheesecakes make great treats.

How to Bake the Cheesecake in a Springform PanThe cheesecake batter can instead be baked in a 9-inch springform pan. To make the crumb crust, melt 1/4 cup butter.  Mix with 1-1/4 cups Honey Maid Crumbs. Press onto bottom of 9-inch springform pan. Prepare batter as directed; pour over crust. Bake in 350ºF oven 45 to 50 min. or until centre of cheescake is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

SubstitutePrepare using Oreo Cookies.

107179
Amount per serving Calories 270
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Carbohydrate 24g
Fibre 0g
Sugars 17g
Protein 5g
Cholesterol 75mg
Sodium 240mg
Potassium 2% DV
Calcium 5% DV
Iron 3% DV

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