Orange-Ginger Baby Cheesecakes

BAKE: 20 MINS 350°F






3/4 cup finely crushed gingersnap cookies (about fourteen, 1 3/4-inch cookies)

1 tablespoon packed brown sugar

3 tablespoons butter, melted

1 8 ounce package cream cheese, softened

1/2 cup orange marmalade

1 egg yolk

1 tablespoon all-purpose flour

  1. Preheat oven to 350 degrees F. For crust, in a small mixing bowl, combine crushed cookies, brown sugar, and melted butter. Divide crumb mixture evenly among sixteen 1-3/4-inch muffin cups. Press crumb mixture onto bottom and up sides of each cup. Bake in a preheated oven for 5 minutes.
  2. Meanwhile, in a medium mixing bowl, beat together cream cheese, 1/4 cup of the marmalade, the egg yolk, and flour. Divide cheese mixture evenly among the muffin cups. Bake about 15 minutes more or until a knife inserted in the centers comes out clean. Cool cheesecakes in tins on a wire rack (centers will dip slightly). Remove from muffin tins. Top each cheesecake with about 1/2 teaspoon marmalade. Serve at once or cover and chill up to 24 hours.
  3. Makes 16 servings
From the Test Kitchen

Bake cheesecakes as directed, but do not top with additional marmalade. Place cheesecakes in a freezer container. Cover, label, and freeze up to 3 months. Before serving, thaw overnight in refrigerator. Top with marmalade before serving.


Nutrition Facts (Orange-Ginger Baby Cheesecakes)

Per serving: 127 kcal cal., 8 g fat (5 g sat. fat, 34 mg chol., 104 mg sodium, 13 g carb., 0 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet