Cranberry and Pecan Topped Mini Cheesecakes

Products Used
cranberry and pecan topped mini cheesecakes imperial


Mini Cheesecakes

Cranberry Pecan Topping


  1. Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and 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.
  2. Increase mixer speed to high and beat in remaining sugar, and then beat in salt and vanilla. Blend in eggs one at a time, beating only until thoroughly blended. Mix in sour cream, heavy cream and vanilla. Be careful not to overmix batter.
  3. Pour batter into a mini cheesecake silicone mold. Bake cheesecakes until tops are lightly browned, about 30 minutes. Allow to cool in oven with door propped open.
  4. While cheesecakes are baking, make 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.
  5. 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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