Mini Cranberry Gingerbread Cheesecakes

For the cheesecakes 7 full graham cracker sheets, finely crushed into crumbs 1 tbsp (14g) unsalted butter, melted 3 tbsp (45g) unsweetened applesauce 2 (8oz) packages fat-free cream cheese, room temperature ½ c (96g) granulated sugar 1 large egg white, room temperature ¼ c (60mL) molasses 2 tsp (2g) Gourmet Garden Lightly Dried Ginger, finely diced ¾ tsp (2g) ground cinnamon 1 tsp (2g) cornstarch 1 tsp (5mL) vanilla extract For the topping 1 c (106g) fresh cranberries, chopped 2-3 tsp (8-12g) granulated sugar, or to taste INSTRUCTIONS: 1. Preheat the oven to 300°F, and coat 27 mini muffin cups* with nonstick cooking spray. 2. To prepare the crust, mix together the graham cracker crumbs, butter, and applesauce in a small bowl. Evenly divide between the prepared muffin cups, and press into the bottoms. Bake at 300°F for 6-8 minutes. Cool completely. 3. To prepare the filling, beat the cream cheese and sugar until creamy. Beat in the egg white and molasses. Mix in the ginger, cinnamon, cornstarch, and vanilla until creamy. Divide the filling between the prepared muffin cups. Bake at 300°F for 15-17 minutes, or until the filling just barely jiggles when lightly shaken. Cool completely to room temperature before covering with plastic wrap and chilling for at least 2 hours. 4. While the cheesecakes bake, prepare the topping. Lightly coat a nonstick pan with nonstick cooking spray, and cook the cranberries over medium-low heat for 3-4 minutes, or until tender. Add the cranberries to a bowl, and stir in the sugar. Let the cranberries cool to room temperature; then chill for at least 30 minutes before placing on top of the cheesecakes to serve.

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