Food and Recipes Recipes Mini Cranberry-Cheesecake Pies Your holiday table will look oh-so-festive when you add the pop of color from these mini cranberry cheesecake pies. These creamy, sweet-tarts are like little bites of winter. Not a soul will be able to resist them, even when surrounded by the other favorite seasonal pies, such as sweet potato and pecan. A creamy cheesecake is a favorite treat to serve during the holidays, but working with a springform pan and hoping it doesn't leak or worrying over whether the cheesecake is done or not (because you aren't supposed to open the oven door) - well, that can just add stress to an already stressful time. Keep holiday baking fun by turning out a pan of these easy mini cranberry cheesecake pies. The darker colored gingersnaps make the prettiest crust and, for best results, use your food processor to grind the gingersnaps into a fine crumb - this is crucial for such small crusts. Any remaining cranberry compote is just an extra treat - serve it over turkey, muddled into cocktails, or spooned over biscuits or hot sandwiches. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 1, 2022 Print Share Share Tweet Pin Email Photo: David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero Active Time: 40 mins Total Time: 1 hrs 50 mins Yield: 12 Ingredients ¾ cup fresh or thawed frozen cranberries, divided 2 teaspoons pure maple syrup ½ cup white sanding sugar 1 teaspoon grated orange zest plus ⅓ cup fresh juice (from 1 large [10 oz.] orange), plus more zest for garnish 1 cup plus 2 Tbsp. granulated sugar, divided 2 ¾ cups finely crushed crisp gingersnap cookies (from about 12 oz. cookies) ½ cup unsalted butter, melted 1 teaspoon kosher salt, divided 2 (8-oz.) pkg. cream cheese, softened ¼ cup sour cream 1 teaspoon vanilla extract Directions Place ½ cup of the cranberries in a bowl; add maple syrup, and toss to coat. Place sanding sugar in a separate bowl. Working in batches of about 2 tablespoons each, add cranberries to sanding sugar; toss to coat. Arrange cranberries in 1 layer on a plate. Set aside to dry at room temperature, at least 1 hour or up to overnight. Meanwhile, stir together orange zest, orange juice, 2 tablespoons of the granulated sugar, and remaining ¼ cup cranberries in a small saucepan. Bring to a simmer over medium. Cook, stirring occasionally and mashing cranberries with the back of a spoon, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat. Using a fork, mash cranberries until mixture is almost smooth. Cool completely, about 30 minutes. (If needed, stir in up to 1 tablespoon water, ½ teaspoon at a time, until mixture has consistency of loose jam.) Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray; set aside. Stir together gingersnap crumbs, melted butter, ⅓ cup of the granulated sugar, and ¾ teaspoon of the salt in a bowl. Spoon into muffin cups (about 3 ½ tablespoons each); press into bottom and up sides. Bake piecrusts in preheated oven until set, 12 to 16 minutes. Transfer pan to a wire rack. Use the handle of a wooden spoon to press hot crusts back into a cup shape. Cool completely, about 30 minutes. Combine cream cheese, sour cream, vanilla, and remaining ⅔ cup granulated sugar and ¼ teaspoon salt in bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and smooth, 2 to 3 minutes. Transfer cheesecake mixture to a piping bag fitted with a large (¾-inch) open star tip. Carefully remove cooled crusts from pan. Pipe filling into crusts (about 3 tablespoons each). Before serving, top each pie with about ½ teaspoon cranberry compote. Top with sugared cranberries and orange zest. Serve remaining compote on the side. Print