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24
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Reynolds®
Baking Cups
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|
SAUCE:
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|
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1
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can
(16 oz.) whole berry cranberry sauce
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2
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tablespoons
orange juice
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2
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tablespoons
cornstarch
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1
|
tablespoon
grated orange peel
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CRUST:
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1 1/2
|
cups
graham cracker crumbs
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6
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tablespoons
butter or margarine, melted
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FILLING:
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3
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packages
(8 oz. each) cream cheese, softened
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1
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cup
sugar
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3
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tablespoons
flour
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1
|
teaspoon
vanilla extract
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3
|
eggs
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PLACE Reynolds Baking Cups in muffin pans; set aside. For sauce, combine cranberry sauce, orange
juice, cornstarch and orange peel in a small saucepan. Cook and stir over medium heat until mixture
comes to a boil. Reduce heat and cook,
stirring until mixture is clear and thickened, 2 to 3 minutes. Refrigerate until lukewarm, about
30 minutes.
PREHEAT oven to 350°F. For crust, combine crumbs and butter; press
about 1 tablespoon in bottom of each baking cup. For filling, beat cream cheese, sugar, flour and vanilla extract
in a large bowl, with an electric mixer. Beat in eggs, one at a time until mixture is smooth. Spoon 1 tablespoon filling over crumbs
in each baking cup. Top with
1 teaspoon sauce mixture. Top with
remaining filling.
BAKE 25 to 30 minutes or until
firm. Cool 30 minutes. Top cheesecakes with remaining sauce. Refrigerate until chilled.
Number of Servings: 24
Nutrition Information:
(Per Serving)
| calories | | 221 |
| grams fat | | 14 |
| % calories from fat | | 55 |
| milligrams cholesterol | | 65 |
| milligrams sodium | | 162 |
| grams carbohydrates | | 22 |
| grams protein | | 4 |
