ORANGE-GINGER CHEESECAKE MINIS
Sweet, citrusy and with just a touch of spice, Orange-Ginger Cheesecake Minis really do have it all. The bright presentation and sensational flavor make our Orange-Ginger Cheesecake Minis recipe an absolute must-try. Do yourself a favor and plan on making a batch next time you entertain.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine gingersnap crumbs, butter and 2 Tbsp. sugar; press evenly onto bottoms of 16 paper-lined muffin pan cups, adding about 2 tsp. crumb mixture to each cup.
- Beat cream cheese, ginger, orange zest, vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Spoon over crusts.
- Bake 20 to 25 min. or until centers are almost set.
- Meanwhile, bring orange juice and remaining sugar to boil in saucepan, stirring frequently. Simmer on medium-low heat 8 to 10 min. or until thickened, stirring frequently. Cool completely.
- Cool cheesecakes 10 min. Remove from pans to wire racks; cool completely.
- Refrigerate cheesecakes and orange sauce 2 hours. Remove cheesecakes from paper liners just before serving topped with the orange sauce.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
MINI CHOCOLATE-ORANGE CHEESECAKES
Treat your taste buds to a little excitement with our Mini Chocolate-Orange Cheesecakes. Perfectly proportioned to serve to a large group, Mini Chocolate-Orange Cheesecakes even look spectacular. The whole crowd will adore Mini Chocolate-Orange Cheesecakes.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 16 cheesecakes
Number Of Ingredients 12
Steps:
- Preheat oven to 275°F. In a medium bowl, combine the graham-cracker crumbs, butter, and sugar. Mix well.
- Place cupcake liners in a regular-sized muffin tin and spoon 1 tbsp. of crumb mixture into each liner and press down firmly.
- With an electric or stand mixer, whip the cream cheese until smooth, about 2 to 3 minutes. Add the sugar, and mix well. Add in the orange extract and eggs, and mix until just combined. Add the sour cream, and incorporate completely.
- Melt ¾ cup chocolate chips in the microwave for 45 seconds. Stir well, and heat in 10-second increments until fully melted.
- Fold 1 cup of the cheesecake mixture into the melted chocolate, and mix completely.
- Spoon about 1 tbsp. of chocolate cheesecake mixture on top of the graham-cracker crust, and smooth over. Repeat with the rest of the crusts.
- Add the orange zest to the cheesecake mixture that is still in the bowl, and mix well. Spoon about 1 tbsp. of this mixture over the chocolate mixture, and smooth over.
- Bake for 30 minutes and let cool to room temperature on a cooling rack.
- Meanwhile, place the remaining ½ cup chocolate chips in a medium-sized bowl.In a small saucepan, heat the heavy cream over medium heat and bring to a simmer. (Don't boil!)
- Pour the cream over the chocolate chips and let sit for 3 minutes before stirring, and then mix until completely smooth. Drizzle the chocolate over the cheesecakes. Place cheesecakes in the refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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