Ingredients
- 1 5.3 oz. package Walkers Shortbread Petticoat Tails
- 1/4 cup unsalted butter, melted
- 1 8-oz package cream cheese
- 1/2 cup sugar
- 1 egg
- 1/2 tbsp lemon juice
- 1/4 tsp vanilla extract
- 1 cup fresh cranberries
- 2 tbsp water
- 1 tbsp sugar
Method
1
Preheat oven to 375F.
2
Line 8 muffin tin spaces with liners and set aside.
3
With a rolling pin, crush Walkers Shortbread until you have fine crumbs.
4
Combine melted butter with crumbs and press mixture into lined and greased muffin tins.
5
Bake crumb mixture for 6 minutes and allow to cool.
6
With an electric mixer, beat cream cheese just until fluffy.
7
Add in sugar and beat in until combined.
8
Add in egg, lemon juice, and vanilla, and combine.
9
Scoop a large dollop into each muffin tin space, so that it is 2/3 full.
10
Bake for 17 minutes.
11
Meanwhile, combine cranberries, water and sugar in small sauce pot, simmering until thickened (approximately 8 minutes). Allow mixture to cool.
12
Allow cheesecakes to cool completely before finishing with cranberry topping.
