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Mini Cranberry Swirl Cheesecakes

These Mini Cranberry Swirl Cheesecakes are the perfect holiday dessert. A buttery graham cracker crust supports a creamy cheesecake filling swirled with sweet-tart cranberry sauce for a festive treat that's both elegant and easy to serve.
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Ingredients Method Notes

Ingredients
  

  • For the Cranberry Swirl:
  • * 1 ½ cups fresh or frozen cranberries
  • * ⅓ cup granulated sugar
  • * 2 tablespoons water
  • For the Crust:
  • * 1 cup graham cracker crumbs
  • * 4 tablespoons unsalted butter melted
  • For the Cheesecake Filling:
  • * 16 ounces cream cheese softened
  • * ½ cup granulated sugar
  • * 2 large eggs
  • * 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cranberry swirl by combining the cranberries, sugar, and water in a small saucepan. Simmer for 8 to 10 minutes until the cranberries burst and soften. Blend or mash until smooth and allow the mixture to cool completely.
  3. In a small bowl, stir together the graham cracker crumbs and melted butter until evenly moistened.
  4. Divide the crumb mixture among the muffin cups and press firmly into the bottoms. Bake for 5 minutes, then remove and let cool slightly.
  5. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and mix until combined.
  6. Beat in the eggs one at a time, followed by the vanilla extract. Mix only until smooth.
  7. Spoon the cheesecake batter evenly over the prepared crusts.
  8. Drop small spoonfuls of the cooled cranberry mixture onto the tops of the cheesecakes.
  9. Use a toothpick or skewer to gently swirl the cranberry sauce into the cheesecake batter.
  10. Bake for 18 to 20 minutes, or until the centers are just set.
  11. Cool the cheesecakes in the pan for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours or overnight.
  12. Garnish with whipped cream, sugared cranberries, or orange zest before serving.

Notes

* Allow the cream cheese to fully soften before mixing for the smoothest filling.
* Avoid overmixing the batter after adding the eggs to help prevent cracks.
* The cranberry swirl can be made up to 3 days in advance and stored in the refrigerator.
* These mini cheesecakes keep well in an airtight container in the refrigerator for up to 5 days.
* For extra holiday flair, top each cheesecake with a few sugared cranberries before serving.