1 cup graham cracker crumbs
3 tablespoons butter, melted
1 8oz package cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
Line 12-cup muffin tin with paper liners and preheat oven to 350 degrees. In small bowl, mix graham cracker crumbs and butter. Press mixture gently into bottom of cups. You will have some extra mixture.
In another small bowl, beat cream cheese, sugar, and vanilla until smooth. Add egg and beat on low speed until just combined.
Spoon mixture over graham cracker crusts. Bake in preheated oven for about 15 minutes or until cheesecake centers are set.
Remove from oven. Cool for 10 minutes in pan. Transfer to cooling rack. Once completely cooled, cover and refrigerate for at least one hour or until ready to serve.
Remove paper liner and top with cranberry topping (recipe below), your favorite jam, or eat plain.
12 ounces fresh cranberries
1 cup granulated sugar
1 cup orange juice
In medium pot, stir together orange juice and sugar. Dissolve sugar over medium heat.
Stir in cranberries. Cook until cranberries pop, about 10 minutes (stirring constantly). Remove from heat and place in bowl.
The sauce will thicken as it cools. Spoon onto cheesecakes when ready to serve.