Little Phyllo Cheesecakes

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Title: Little Phyllo Cheesecakes
Categories: Cheesecakes
Yield: 20 servings

8 Frozen phyllo pastry; thawed
1/2 c Butter or margarine; melted
3 pk Cream cheese (3-oz);
-softened
1/2 c Powdered sugar; sifted
1 1/2 ts Orange rind; grated
1 tb Orange juice
1/2 c Orange marmalade
2 ts Orange juice

Recipe by: Southern Living
Preparation Time: 0:45
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 degrees 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 cheesecake with 1/2 teaspoon orange marmalade mixture.
Yield: 40 pastries.
NOTE: Phyllo shells may be made up to 2 days in advance,
and stored in an airtight container. Fill shells up to 4
hours before serving, and keep chilled until ready to serve.

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