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Orange-Ginger Baby Cheesecakes

Makes: 16 servings
Prep 45 mins Cool 45 mins Bake 350°F 20 mins
Orange-Ginger Baby Cheesecakes
Ingredients
  • 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
Directions

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)
  • Servings Per Recipe 16,
  • cal. (kcal) 127,
  • Fat, total (g) 8,
  • chol. (mg) 34,
  • sat. fat (g) 5,
  • carb. (g) 13,
  • fiber (g) 0,
  • 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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