![Mini Cranberry-Cheesecake Pies](https://cdn.statically.io/img/www.southernliving.com/thmb/ktA3_gQCtTxTwdHr66QneR2xux0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2649402_MiniP_Minipie_Cover_873-2000-2bbdc4a053b04d3d98365a15713c6f95.jpg)
Ingredients
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¾ cup fresh or thawed frozen cranberries, divided
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2 teaspoons pure maple syrup
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½ cup white sanding sugar
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1 teaspoon grated orange zest plus ⅓ cup fresh juice (from 1 large [10 oz.] orange), plus more zest for garnish
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1 cup plus 2 Tbsp. granulated sugar, divided
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2 ¾ cups finely crushed crisp gingersnap cookies (from about 12 oz. cookies)
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½ cup unsalted butter, melted
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1 teaspoon kosher salt, divided
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2 (8-oz.) pkg. cream cheese, softened
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¼ cup sour cream
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1 teaspoon vanilla extract
Directions
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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.
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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.)
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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.
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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.
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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.
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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.