Cranberry and Vanilla Bean “Cheesecake” Parfaits

Originally shared by John Arnold

Cranberry and Vanilla Bean “Cheesecake” Parfaits

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

(*This recipe makes for a perfect and delicious “cranberry sauce” side, as well!)

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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