Recipe- Super Creamy Cranberry And White Chocolate Mini Cheesecakes

These delicious White Chocolate Mini Cheesecakes are perfect for holiday entertaining. They have a cookie crumb crust, an easy to make cranberry jam layer, and the creamiest cheesecake that's lightly flavored with white chocolate. Baked in mini canning jars, they look great on the table and transport easily. You will LOVE these!

Ingredients

Cranberry Jam

2 cups fresh or frozen cranberries
¾ cup sugar
¼ cup water
1 teaspoon vanilla

Cookie Crumb Crust

1 cup graham cracker cookie crumbs, gluten-free, if needed
2 tablespoons butter, melted
2 tablespoons sugar

White Chocolate Cheesecake

3 ounces white chocolate, chopped
¼ cup half & half cream
12 ounces PHILADELPHIA® Cream Cheese, (1 ½ packages)
⅓ cup sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla

The Sugared Cranberries and Rosemary

½ cup sugar, divided
¼ cup water
36 cranberries
A few sprigs of rosemary

Method

* Preheat your oven to 375 degrees. Place twelve ½ cup canning jars in a baking dish or roasting pan.

* Add the cranberries, sugar, water, and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Continue to simmer for 10 mins then remove from the heat.

* In a medium-sized bowl, mix the cookie crumbs with the melted butter and sugar. Divide between the canning jars and press them down lightly to create the crust.

* When the cranberry jam is no longer hot (warm is ok) divide it between the jars on top of the cookie crumb base.

* Place the white chocolate and the half & half cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.

* In a large bowl, beat the cream cheese, the sugar, sour cream, eggs, vanilla, and melted white chocolate with electric beaters until the batter is smooth, about 5 minutes.

* Divide the batter between the canning jars, leaving a ¼ inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.

* Bake in the oven for 25 minutes, or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Turn off the oven and open the oven door halfway. Let the oven cool with the cheesecakes inside for a half-hour. Garnish with sugared cranberries and rosemary

* In a small pan, heat ¼ cup of the sugar and the water until the sugar melts. Remove the pan from the heat and set it aside to cool. Place the remaining ¼ cup of sugar in a small bowl.

* When the sugar water is cool, dip the rosemary in it then shake off the excess. Then, dip the rosemary in the sugar. Set the rosemary on a parchment-lined plate.

* Repeat with the cranberries, shaking them in the sugar to coat them. Let them dry completely before using them to decorate the mini cheesecakes.