• 4 Ratings

With a simple orange marmalade topping, this sweet dessert recipe brings inspiration to the Christmas table. Gingersnap cookies add an aromatic spiciness.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
Instructions Checklist
  • Makes 16 servings

Tips

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

127 calories; 8 g total fat; 5 g saturated fat; 34 mg cholesterol; 104 mg sodium. 13 g carbohydrates; 0 g fiber; 2 g protein; 292 IU vitamin a; 1 mg vitamin c; 20 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1