PEEK FREANS Individual Baked Cranberry Cheesecakes
Prep time15 min
Total time4hr 45min
ServingsMakes 12 servings, 1 cheesecake (90 g) each.
Ingredients
- 12 Peek Freans Maple Leaf Biscuits
- 2 pkg. (250 g each) brick cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- ½ 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-Wise
With their built-in portion control, these mini cheesecakes make great treats. - How to Bake the Cheesecake in a Springform Pan
The 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. - Substitute
Prepare using Oreo Cookies.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 270 |
| % Daily Value* | |
| Fat 18g | |
| Saturated 10g | |
| Cholesterol 75mg | |
| Sodium 240mg | |
| Carbohydrate 24g | |
| Dietary fiber 0g | |
| Sugars 17g | |
| Protein 5g | |
| Calcium | 5 %DV |
| Iron | 3 %DV |
| Potassium | 2 %DV |
