Halloween Creations | Black Bottom Orange Cheesecakes

You want no ghouls, no spiders, no webs but all around deliciously tasty Halloween creations you can make in a snap? These Halloween inspired creations from The Maya Kitchen may just be what you are looking for.

Creamy rich orange and black cheesecakes burst with flavor and color and a butter cake sundae comes layered with whipped cream and meringue plus a playful dusting of purple sprinkles.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

Fudge Brownie Base:

¼ cupbutter
1 tablespoon water
1 packageMAYA Oven Toaster Chocolate Fudge Brownie Mix 230 g
1 tablespoonMelted butter

Orange Cheesecake Filling:
2 ¼ cups        cream cheese, softened
¾ cup        sugar
3         eggs
1 ½ tablespoonsOrange zest
1 tablespoonOrange-flavored liqueur
        orange food color, as needed

White Chocolate Ganache:
½ cup        all purpose cream
½ cup       chopped white chocolate
           chocolate coins, for garnish (optional)

Preheat oven to 350°F/177°C.

Prepare fudge brownie base. Grease and line the bottom of a 9x5-inch rectangular pan. Set aside. In a bowl, cream the butter until soft. Add the egg and water and blend together. Add the brownie mix and beat with a wooden spoon until smooth. Pour on the prepared pan and spread batter until smooth. Bake for 20 minutes or until done. Once cooled, crumble the brownie and add in the melted butter. Set aside.

Prepare orange cheesecake filling. In a mixer bowl, soften cream cheese and add sugar until creamy. Add in the eggs one at a time. Add the orange zest, orange-flavored liqueur and orange food color. Blend until well incorporated.

Prepare white chocolate ganache. Place the all purpose cream in a pan and bring to a boil while stirring continuously. Add the chopped white chocolate and stir until melted and combined. Set aside and cool.

To assemble. Pack 2 tablespoons each of fudge brownie base at the bottom of eight (8) 4-ounce paper cups. Pour orange cheesecake filling until ¾ full. Bake for 30 minutes. Remove cheesecakes from oven. Cool. Pour white chocolate ganache on top and garnish with a chocolate coin. Serve

Yield: 8 individual cheesecakes Note: Omit food color if a white cheesecake is desired.

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