This season was filledwith a lot of baking for me. Here is the recipe for the Orange-Ginger Baby Cheesecakes that I made for the Relief Society Christmas Party.
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
I just have to add, Martha Stewarts' glitter kits are awesome.
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