Orange Ginger Cheesecake Minis Recipes

ORANGE-GINGER CHEESECAKE MINIS

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.

ORANGE-GINGER CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
• Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
• Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Place gingersnaps in bottom of each liner, then set aside.
• Beat cream cheese, sugar, and vanilla until fluffy.
• Add eggs one at a time.
• Add in the sour cream, molasses, and spices.
• Pour mixture over gingersnaps.
• Bake for 20 minutes.
• Sprinkle with crushed gingersnaps.
• Enjoy!

ELEGANT ORANGE BLOSSOM CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.