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- 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
- 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.
- Servings Per Recipe 16,
- cal. (kcal) 127,
- Fat, total (g) 8,
- chol. (mg) 34,
- sat. fat (g) 5,
- carb. (g) 13,
- pro. (g) 2,
- vit. A (IU) 292,
- vit. C (mg) 1,
- sodium (mg) 104,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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