Mini Cream Cheese Bundt Cakes with Cranberry Chipotle Sauce
1 package (8-ounce) cream cheese, softened
Cranberry Chipotle Sauce
1 (14-ounce) can whole berry cranberry sauce
2/3 cup light brown sugar
1 chipotle pepper, minced
1 tablespoon apple cider vinegar
pinch fine sea salt
1 tablespoon chopped pecans
Place a piece of plastic wrap larger than the size of a mini bundt cake cup. Press it into the cup. Spoon half of the cream cheese into the plastic wrap lined cup. With the back of the spoon, press the cream cheese into the cup and smooth the top. Cover with the plastic wrap. Repeat with the additional cream cheese in another mini bundt cake cup. Refrigerate for 1 hour or until firm.
To make the sauce, combine the cranberry sauce, sugar, and minced pepper in a medium saucepan. Cook over medium heat for 6 minutes, stirring occasionally until the sugar melts. Remove from the heat and stir in the vinegar and salt. Transfer to a bowl, cover with plastic wrap and refrigerate for at least one hour.
To serve, unmold the mini cream cheese bundt cakes onto a cupcake stand or dessert plate. Press the chopped pecans around the bottom sides of each bundt cake. Spoon some of the sauce in the middle of each cream cheese bundt cake. Serve with the crackers.