♥ Cranberry & Vanilla Bean Cheesecake ♥

Ingredients:

• • Graham Sprinkle (recipe below)
• • “Cheesecake” filling (recipe below)
• • Cranberry Chutney (*see note—recipe below)

Preparation:

• -Place your glasses in front of you, and to the bottom of each glass, add about 3 tablespoons of the Graham Sprinkle; press down on it gently with a spoon to even/flatten it a bit.
• -Next, pipe in about 3 tablespoons worth of the “Cheesecake” filling.
• -Then, spoon over that about 3 generous tablespoons of the Cranberry Chutney.
• -Repeat the layering once more with the Graham Sprinkle, and then the “Cheesecake” filling.
• -Finish with a heaping spoonful of the Cranberry Chutney in the center.
• -Chill the parfaits for at least 2 hours, or even overnight.
• Graham Sprinkle Ingredients:
• • 18 full graham cracker sheets, finely processed
• • ¼ teaspoon salt
• • 2 tablespoons unsalted butter, melted
• • ¼ cup applesauce
• • 2 tablespoons honey
• • 1 teaspoon pure vanilla extract

Preparation:

• -Add the finely processed graham crackers into a medium-size bowl; add the remainder of the ingredients, and using your fingers, work the mixture together until moist and slightly crumbly, and well combined.
• -Keep covered, or place into ziplock bag, and keep in fridge until ready to use.

“Cheesecake” Filling Ingredients:

• • 2 (8 ounce) packaged cream cheese, softened at room temp
• • ¼ cup sour cream
• • Vanilla paste of 1 vanilla bean pod (split and scraped)
• • ½ cup granulated sugar
• • 8 fluid ounces cold whipping cream

Preparation:

• -Add the softened cream cheese and the sour cream to a medium-size bowl, and using a spatula, work the cream cheese and sour cream until smooth and slightly creamy.
• -Next, add in the vanilla bean paste and ¼ cup plus 2 tablespoons of the sugar, and using an electric hand mixer, mix the ingredients until smooth and creamy; set aside for a moment.
• -Add the cold whipping cream to another small bowl, along with the remaining sugar, and whip until stiff peaks form; add the whipped cream into the cream cheese mixture, and gently fold the two together until fluffy and mousse-like; cover and keep cold until ready to use. (You can put it into a piping bag and keep in fridge.)

Cranberry Chutney Ingredients:

• • 12 ounce bag fresh, whole cranberries
• • 1 granny smith apple, peeled and finely diced
• • 1 bartlett pear, peeled and finely diced
• • Zest of 1 orange
• • ¾ cup orange juice
• • ½ cup granulated sugar
• • ¼ teaspoon pumpkin pie spice

Preparation:

• -Add all of the ingredients up to and including the granulated sugar to a medium-size pot, and stir to combine.
• -Turn the heat on medium-high to high, and bring the mixture to a rapid simmer; cook for 5-7 minutes, stirring every now and again to move the cranberries around, until the cranberries begin to pop and split.
• -Pour the chutney into a clean bowl, and stir in the pumpkin pie spice; allow to cool completely.
• -Store any unused portion in a covered container in the fridge for up to a week or two.

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