Monday, November 24, 2014

Mini Orange Scented Goat Cheese Cheesecakes


I personally am a huge advocate for taking a small slice of each dessert at Thanksgiving so that I get to have a taste of each piece of heaven. This usually includes a classic pumpkin pie (my mom's favorite), a wildberry pie (my doing), and maybe a pecan or apple pie from the neighbors. These individual serving cheesecakes are the answer of trying to decide how big or small of piece to cut after stuffing yourself (both as a Thanksgiving pun and literally) because they decision has been made for you. Just sit back, top these babies with some of this Cran-bernet Sauce, and you and your sweet tooth are all set!


Mini Orange Scented Goat Cheese Cheesecakes

Ingredients:
  • 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.

Pour batter into prepared crusts, filling them to the top. Bake until edges of cheesecake look set and the center is still soft and slightly jiggly, about 30 minutes. Place pan on a rack to cool completely in the pan. Then cover and refrigerate for at least 6 hours or overnight.

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