Cranberry and Pecan Topped Cheesecakes

Products Used

Ingredients

Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining package of cream cheese.
Increase the mixer speed to high and beat in the remaining sugar, and then beat in the salt and vanilla. Blend in the eggs one at a time, beating only until completely blended. Mix in the sour cream, heavy cream and vanilla. Be careful not to overmix the batter.
Pour the batter into the silicone molds. Bake the cheesecakes until the tops are lightly browned, about 30 minutes. Allow to cool in the oven with the door propped open.
While cheesecakes are baking, make the cranberry topping. Combine all topping ingredients and bring to a boil, reduce to a simmer and cook until cranberries are soft and sauce is thick.
When ready to serve, place on a plate and garnish with cranberry topping and additional pecans as desired.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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