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3/4
cup finely crushed gingersnap cookies (about fourteen, 1 3/4-inch cookies)
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1
tablespoon packed brown sugar
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3
tablespoons butter, melted
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1
8 ounce package cream cheese, softened
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1/2
cup orange marmalade
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1
egg yolk
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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
- Make Ahead Tip 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,
- Calories 127,
- Protein (gm) 2,
- Carbohydrate (gm) 13,
- Fat, total (gm) 8,
- Cholesterol (mg) 34,
- Saturated fat (gm) 5,
- Vitamin A (IU) 292,
- Vitamin C (mg) 1,
- Sodium (mg) 104,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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