Description
Small, individual cheesecakes flavored with fresh orange zest and juice.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- Bake the crusts for 5 minutes. Remove from the oven and let cool slightly.
- In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, orange juice, and orange zest until just combined. Do not overmix.
- Spoon the batter evenly over the crusts in the muffin tin.
- Bake for 18 to 20 minutes, or until the edges are set and the centers are slightly jiggly.
- Turn off the oven and let the cheesecakes cool in the oven with the door ajar for 30 minutes.
- Remove from the oven and cool completely on a wire rack. Refrigerate for at least 2 hours before serving.
Notes
- You can use store-bought graham cracker crumbs to save time.
- For a smoother texture, bring the cream cheese to room temperature before starting.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini cheesecakes, orange cheesecake, graham cracker crust, individual dessert, baked cheesecake