Mini Orange Scented Goat Cheese Cheesecakes
- 10 gingersnap cookies
- 1 1/2 tbsp. sugar
- 1 1/2 tbsp. melted butter
Preheat oven to 325 degrees F.
In a food processor, process cookies to fine, even crumbs, about 30 seconds. Add sugar and pulse two or three times to incorporate.
Add warm butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses.
For individual cheesecakes, spray muffin tin with non-stick cooking spray. Add 1 tbsp. of the mixture to a muffin tin and press down firmly using the bottom of a small glass.
Bake until fragrant and golden brown, about 10 minutes. Cool on wire rack to room temperature, about 30 minutes.
- 1 8-oz. package cream cheese, softened
- 6 oz. goat cheese, softened
- 1 tbsp. freshly squeezed orange juice
- 1 tbsp. orange zest
- 1 tsp. vanilla extract
- 1/2 cup + 2 tbsp. granulated sugar
- 2 eggs, room temperature
For the cheesecake, place cream cheese, goat cheese, orange zest, orange juice, and vanilla in large bowl. With an electric hand mixer/in your stand mixer, beat until just smooth, scraping down the sides of the bowl as needed. In two additions, beat in sugar until mixture is creamy. Add eggs one at a time, beating and scraping down sides of the bowl after each addition. Continue to beat until mixture is very smooth.