Christmas Cheesecakes
Make these delightful Christmas cheesecakes with gingersnap crust and cranberry-orange topping. Perfect festive holiday dessert that's easy to prepare and always impressive.
Equipment
- mixing bowl
- knife
- measuring cups
- measuring spoons
- stand mixer
- electric hand mixer
- muffin tin
- oven
- wire rack
- saucepan
- spatula
Ingredients
For the Crust
- 1.5 cups gingersnap cookie crumbs from approximately 25 gingersnap cookies
- 0.25 cup unsalted butter melted
For the Cheesecake Filling
- 24 oz cream cheese softened, at room temperature (three 8-ounce blocks)
- 0.75 cup granulated sugar
- 2 large eggs at room temperature
- 0.5 cup sour cream at room temperature
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
For the Cranberry-Orange Topping
- 1 cup fresh cranberries
- 0.25 cup granulated sugar
- 0.25 cup water
- 1 tsp orange zest
- 1 tbsp fresh orange juice
For Garnish (Optional)
- fresh mint leaves
- confectioners' sugar
Instructions
- Preheat your oven to 325 degrees F and line a standard 12-cup muffin tin with paper liners. In a medium bowl, combine the gingersnap cookie crumbs with the 1/4 cup of melted unsalted butter, mixing until the crumbs are evenly moistened. Divide the crumb mixture evenly among the prepared muffin cups, pressing firmly into the bottom of each liner to form a compact crust.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the 24 ounces of softened cream cheese on medium speed until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. Gradually add the 3/4 cup of granulated sugar and continue beating for another 2 to 3 minutes until the mixture is light and fluffy.
- Add the 2 large eggs one at a time, beating on low speed after each addition just until fully incorporated. Do not overmix. Stir in the 1/2 cup of sour cream, 1 teaspoon of vanilla extract, and 1 teaspoon of fresh lemon juice until the batter is smooth and well blended, with no lumps remaining.
- Evenly divide the cheesecake batter among the prepared muffin cups, pouring it over the gingersnap crusts. Fill each cup about two-thirds full. Carefully transfer the muffin tin to the preheated oven and bake for 18 to 22 minutes, or until the edges are set and the centers appear mostly set with a slight jiggle. Avoid over-baking or letting them brown.
- Remove the muffin tin from the oven and allow the cheesecakes to cool completely in the tin on a wire rack for at least 30 minutes. Once cooled to room temperature, transfer the muffin tin to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set and firm up.
- While the cheesecakes chill, prepare the cranberry-orange topping. In a small saucepan, combine the 1 cup of fresh cranberries, 1/4 cup of granulated sugar, 1/4 cup of water, and 1 teaspoon of orange zest. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for 8 to 10 minutes, until the cranberries have burst and the sauce has thickened slightly.
- Remove the cranberry mixture from heat and stir in the 1 tablespoon of fresh orange juice. Let the topping cool completely before using; it will thicken further as it cools. When ready to serve, carefully remove the chilled cheesecakes from the muffin tin and peel away the paper liners. Spoon a generous amount of the cooled cranberry-orange topping over the top of each cheesecake. Garnish with a fresh mint leaf and a light dusting of confectioners' sugar, if desired, and serve immediately.
Notes
Ensure all dairy ingredients are at room temperature for a smooth filling. Chill the cheesecakes overnight for the best texture. Garnish with fresh mint and confectioners' sugar just before serving.