1. Pre-heat oven
to 350 degrees; grease two 12-count muffin tins.
cranberries, 1/4 cup sugar and water in a small saucepan—bring to a boil over
high heat and then reduce to a simmer, cooking till thickened (about 15
minutes). Remove from heat and let cool (to cool down quickly, transfer to a
small bowl and place in a larger bowl filled with ice).
3. Beat cream
cheese, vanilla and remaining 1 cup sugar till smooth. Add the eggs, one at a
time, and beat again.
4. Press rolls into the bottoms and sides of your muffin tins. Fill with the cheesecake
mixture and dollop with the cranberry filling. Swirl filling using a thin
5. Bake for 18–20 minutes or till rolls are golden brown. Transfer to a wire rack and cool
completely in the tins. Refrigerate overnight.
6. Remove cheesecakes from tins and place on your wire rack. Transfer
reserved icing to a pastry bag or plastic zippered bag. Snip a small opening in the
corner and pipe icing over the cheesecakes. Keep chilled till ready to serve.