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Orange Grove Mini Cheesecakes
24 NILLA Wafers, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 cup Sour Cream
Grated peel from 1 large orange (about 1 Tbsp.)
1 tsp. vanilla
2 eggs
2 squares BAKER'S Premium White Baking Chocolate, melted
1/4 cup seedless raspberry preserves, heated
PREHEAT oven to 325F.
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.
24 NILLA Wafers, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 cup Sour Cream
Grated peel from 1 large orange (about 1 Tbsp.)
1 tsp. vanilla
2 eggs
2 squares BAKER'S Premium White Baking Chocolate, melted
1/4 cup seedless raspberry preserves, heated
PREHEAT oven to 325F.
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.
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