MAKES: 16 SERVINGS
PREP: 45 MINS
COOL: 45 MINS
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
- 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.
- 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.
- 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