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Desserts

Orange Grove Mini Cheesecakes

Orange Grove Mini Cheesecakes recipe
photo by:kraft
I made these with a traditional graham cracker crust in the bottom of each tin. They were awesome! I reserved some of the graham cracker crust for the top and sprinkled it ...read more
posted by
tupelohoney17
on 5/28/2013
time
prep:
20 min
total:
6 hr 5 min
servings
total:
12 servings, 1 mini cheesecake each
Magazine Acquisition

What You Need

24
 vanilla wafers, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4
cup  sugar
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
 Grated peel from 1 large orange (about 1 Tbsp.)
1
tsp.  vanilla
2
 eggs
2
oz.  BAKER'S White Chocolate, melted
1/4
cup  seedless raspberry preserves, heated

Make It

PREHEAT oven to 325°F. Place 1 wafer in each of 12 paper-lined medium muffin cups. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, orange peel and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly into prepared muffin cups.

BAKE 20 to 25 min. or until centers are almost set. Cool. Refrigerate 4 hours or overnight. Meanwhile, drizzle chocolate evenly over remaining 12 wafers. Let stand at room temperature until chocolate is firm.

TOP each cheesecake with 1 tsp. preserves and 1 decorated wafer just before serving. Store leftover cheesecakes in refrigerator.

Kraft Kitchens Tips

Size Wise
With their built-in portion control, these mini cheesecakes make a great treat.
Substitute
Prepare as directed, using grated lemon peel.
K:46688v0 :75980
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