Little Phyllo Cheesecakes
|Frozen phyllo pastry sheets||8 , thawed and frozen|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Cream cheese||9 Ounce, softened (Three 3 Ounce Package)|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Grated orange rind||1 1⁄2 Teaspoon|
|Orange juice||1 Tablespoon|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Orange juice||2 Teaspoon|
Place one sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter.
Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter.
Repeat to make another stack of 4 sheets phyllo.
Cut each stack of phyllo into 3 inch squares using kitchen shears.
Brush miniature muffin cups with melted butter.
Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell.
Bake at 350° for 8 to 10 minutes or until golden.
Gently remove from pan, and let cool on wire racks'.
Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth.
Spoon 1 1/2 teaspoons cream cheese mixture into each pastry shell.
Combine orange marmalade and 2 teaspoons orange juice; top each cheese cake with 1/2 teaspoon orange marmalade mixture