How to Make Orange Mini-Cheesecakes

Perfect for that holiday party or a weekend brunch, these bite-sized morsels of cheesecake goodness are topped with a simple orange marmalade to enhance the flavor.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 cup finely crushed gingersnaps
• 1 tbs. packed brown sugar
• 4 tbs. butter, melted
• 1 8 oz. package cream cheese
• 1 egg yolk
• 1 tbs. flour
• 1/4 tsp. grated orange rind
• 1/2 cup orange marmalade
• Muffin pan with 16 openings of approximately 1 3/4 inches (tiny muffins)

1. Preheat oven to 350. Mix together gingersnaps and brown sugar. Stir in melted butter. Divide mix between the 16 muffin cups. Press into bottom and up sides of each. Bake for 5 minutes.

2. In medium bowl combine cream cheese, 1/4 cup marmalade, orange rind, egg yolk and flour. Beat until combined. Divide cream cheese mixture equally into each muffin cup. Bake about 15 minutes or until a knife inserted in the center comes out clean.

3. Cool in pan on wire rack about 15 minutes. Carefully remove from pan and allow to cool an extra 15 minutes.

4. Top each mini-cheesecake with about 1/2 tsp. of remaining marmalade. Cover and chill at least 4 hours.

Tips & Warnings

• Use raspberry or strawberry marmalade instead of the orange on top for an extra special treat.
• Cut the calories by using low-sugar marmalade or preserves. Cut the fat by using low-fat or Neufchatel cheese instead of regular cream cheese.

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