Cranberry Orange Cheesecake Jars

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Creamy, tangy cheesecake is paired with cranberry orange jam and a graham cracker crust in individual jars. Perfect for holiday entertaining!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: cheesecake, cottage cheese, dessert, thanksgiving

Servings: servings

Calories: 279kcal

Ingredients

Cheesecake Layer

8 oz cream cheese, softened to room temperature
3/4 cup Breakstone's 4% Cottage Cheese (176 grams)
1/4 cup granulated sugar (50 grams)
2 large eggs
1 tsp vanilla
Optional: 1 tsp orange zest or 1/4 tsp orange extract
3/4 cup Easy Cranberry Orange Jam (6 fl oz)

Crust

2/3 cup crushed graham crackers (71 grams)
2 tbsp unsalted butter
1 tbsp brown sugar, packed

Instructions

Pre-heat oven to 375°F and arrange (8) 4 oz mini mason jars in an oven safe casserole dish. Set aside.
Add cottage cheese and vanilla to a food processor and blend until smooth, then with the food processor on low, slowly add in eggs and sugar through the feed tube. Stop the food processor and add cream cheese and orange zest or extract (if using), then blend again until smooth. Remove the bowl of the food processor and gently tap against the counter to release air bubbles. Set aside in the refrigerator to rest.
In a small bowl, melt the butter for the crust, then add brown sugar and crushed graham crackers. Stir with a fork until well combined, then spoon into the bottoms of the mini mason jars and press down gently with a cocktail muddler or back of a spoon.
Spoon the Easy Cranberry Orange Jam over the crust and gently spread to the edges.
Retrieve the cheesecake filling from the refrigerator and again tap the food processor bowl against the counter to release any air bubbles. Divide evenly into mason jars.
Create a water bath by pouring warm water into the casserole dish, filling until the water goes at least halfway up the cheesecake in the jars. Bake at 375°F in the middle rack for 30-35 minutes or until the tops of the cheesecakes puff up.
Remove the cheesecakes from the oven and quickly cover with foil and a kitchen towel and allow to rest on the counter for 1 hour before removing the cheesecake jars from the water. Allow to cool in the refrigerator for at least 1 hour before serving for best texture.

Notes

Water bath and rest time: Both are critical for proper cooking and preventing major cracks in the cheesecakes - they are not optional for this recipe. Allowing the jars to continue to rest in the hot water after removing them from the oven is key to finishing the baking process and preventing cracks. Read more here.
Storage: These cheesecake cups can be stored in the refrigerator with a tight fitting lid for up to a week.
Nutrition: Scan the barcode below or search for "Peanut Butter and Fitness Cranberry Orange Cheesecake Cups" to log this food in My Fitness Pal.

Nutrition