Orange marmalade–laced mini cheesecakes boast a marvelously nutty topping that will have teatime guests raving. Pictured with our Miniature Apple Napoleons.
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
- Preheat oven to 350°. Line a 24-well mini muffin pan with paper liners.
- 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.
- 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.
- 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.
- 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.
- Top cheesecakes with Pecan Topping.
- Garnish with orange zest, if desired. Serve immediately, or refrigerate and serve within 2 days.
Pecan Topping
Makes approximately ½ cup
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons firmly packed dark brown sugar
- 2 tablespoons heavy whipping cream
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon fine sea salt
- ½ cup finely chopped toasted pecans
- 1 teaspoon vanilla bean paste
Instructions
- In a small skillet, melt butter over medium heat. Add brown sugar and cook, whisking until sugar melts and bubbles, approximately 2 minutes. Stir in cream, pie spice, and salt until well combined and smooth. Fold in pecans. Remove from heat and stir in vanilla bean paste. Let cool completely before using.
