Bri Emerys Cranberry Orange Mini Cheesecakes Recipes

BRI EMERY'S CRANBERRY-ORANGE MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Cook cranberries, 1/2 cup sugar, 1/4 cup (4 Tbsp.) orange juice and spices in saucepan on medium heat until cranberries begin to pop and mixture is thickened, stirring occasionally. Cool slightly.
• Process cranberry mixture in food processor until smooth; transfer to bowl. Stir in 1 Tbsp. vanilla. Refrigerate until ready to use.
• Mix cookie crumbs and butter; press 1 Tbsp. onto bottom of each of 24 paper-lined muffin cups.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, orange zest, remaining orange juice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add 2/3 cup cranberry mixture; swirl gently. Spoon 1/3 cup batter over crust in each muffin cup.
• Bake 25 min. or until centers are almost set. Cool. Refrigerate 2 hours.
• Drizzle with remaining cranberry mixture and top with COOL WHIP just before serving.

FRESH CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.