Shhh! Don’t tell Donna Stebbins, our Taste-Test Kitchen baker, that we’re sharing her recipe for mini cranberry cheesecake. This is the cheesecake we serve here at the Wisconsin Cranberry Discovery Center. The recipe makes about 44 cupcake-size cheesecakes.
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 cups graham cracker crumbs
- 4 8-ounce packages cream cheese
- 2 14-ounce cans sweetened condensed milk
- 6 eggs, beaten
- 1 16-ounce can jellied cranberry sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pink or red food coloring (optional)
- 1 pint whipping cream
- 2 14-ounce jars cranberry topping
Line muffin pans with cupcake baking papers. In a medium bowl, mix the melted butter, sugar and graham cracker crumbs. Press a heaping tablespoon of the mix into the bottom of cupcake liners.
In a large mixing bowl, add cream cheese and beat with a mixer until smooth. Then add the sweetened condensed milk, beaten eggs, jellied cranberry sauce, salt and food coloring (if desired), mixing well. Pour mixture over graham cracker crust, filling the cupake liners about 3/4ths full. Bake at 350 degrees F. for 20 to 25 minutes.
Chill cheesecakes overnight or at least 4 hours. Then top with cranberry topping* and whipped cream, and enjoy!
*We use Urban’s Best Sweet Cranberry Topping & Filling, available in our gift shop.