Petite Pecan-Orange Cheesecakes
 
Makes 24
Ingredients
  • ½ cup cinnamon graham cracker crumbs (approximately 3 cinnamon graham cracker sheets)
  • 3 tablespoons unsalted butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • ⅓ cup firmly packed dark brown sugar
  • 2 teaspoons fresh orange zest
  • 1 teaspoon vanilla bean paste
  • 1 large egg, lightly beaten
  • ¼ cup orange marmalade
  • Pecan Topping (recipe follows)
  • Garnish: fresh orange zest
Instructions
  1. Preheat oven to 350°. Line a 24-well mini muffin pan with paper liners.
  2. In a small bowl, stir together cracker crumbs and melted butter until well blended. Spoon approximately 1½ teaspoons crumb mixture into each well of prepared muffin pan. Using the end of a wooden spoon handle, firmly press crumbs into bottom of wells to form a crust.
  3. In a large bowl, beat together cream cheese, brown sugar, zest, and vanilla bean paste with a mixer at medium speed until smooth and well blended. With mixer at low speed, add egg, beating just until combined. Divide cream cheese mixture among wells of prepared pan.
  4. Transfer preserves to a piping bag. Cut a small hole in tip of piping bag. Pipe 4 drops of preserves into each well. Drag the end of a skewer through preserves to swirl.
  5. Bake until cheesecake centers are set, 9 to 10 minutes. Let cool for 20 minutes. Remove cheesecakes from pan, and let cool completely on a wire rack. Place cheesecakes in a covered container, and refrigerate until cold, at least 2 hours.
  6. Top cheesecakes with Pecan Topping.
  7. Garnish with orange zest, if desired. Serve immediately, or refrigerate and serve within 2 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/petite-pecan-orange-cheesecakes/