Mini Ginger Almond Cheesecakes Recipes

Steps:

• Preheat oven to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together cookie crumbs, granulated sugar, salt, and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in pan on a wire rack at room temperature.
• In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners' sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight). To serve, top with almonds, if desired.

Steps:

• Heat oven to 350°F.
• Place 1 gingersnap in each of 6 paper-lined muffin pan cups.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, flour, lemon zest and lemon juice; mix well. Add egg; beat just until blended.
• Spoon into prepared muffin cups.
• Bake 25 to 30 min. or until centers are almost set. Cool 10 min. Remove cheesecakes from pan to wire rack; cool completely.
• Refrigerate cheesecakes 1 hour. Remove cheesecakes from paper liners. Mix COOL WHIP and ginger until blended. Top cheesecakes with lemon curd, then COOL WHIP mixture before serving.

Steps:

• Preheat oven to 300˚F (150˚C).
• Place gingersnaps in bottom of each liner, then set aside.
• Beat cream cheese, sugar, and vanilla until fluffy.
• Add eggs one at a time.
• Add in the sour cream, molasses, and spices.
• Pour mixture over gingersnaps.
• Bake for 20 minutes.
• Sprinkle with crushed gingersnaps.
• Enjoy!

Steps:

• preheat oven to 350.
• Line 12 medium muffin cups with paper baking cups.
• Place one vanilla wafer flat side down in each cup.
• Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy.
• Beat in amaretto or extract.
• Beat in eggs one at a time.
• Fill cups 3/4 full with cream cheese mixture.
• Sprinkle with chocolate chips 12 oz. bag of chips (to your own taste).
• Bake 20-25 minutes or until centers are firm.
• Immediately remove from pan to wire rack.
• Cool 15 minutes.
• Cover and refrigerate at least 2 hours before eating -- but no longer than 48 hours.

Steps:

• Preheat oven to 350.
• Grease twenty four 1-3/4-inch muffin cups; sprinkle about 1 teaspoon of the ground almonds into each cup. Gently shake so almonds coat bottoms and sides of cups (do not shake out excess nuts).
• For filling: In a medium bowl, combine cream cheese and granulated sugar. Beat with an electric mixer until smooth. Beat in the egg, 1/2 teaspoon vanilla, and almond extract. Spoon filling into prepared muffin cups, filling each three-fourths full.
• Bake about 18 minutes or just until tops start to turn golden. Cool in pans on a wire rack. Using a table knife, carefully loosen sides of cheesecakes from edges of cups. Lift out cups with knife.
• For topping: In a small bowl, stir together the sour cream, powdered sugar and 1/4 teaspoon vanilla. Spread topping on the cooled cheesecakes.
• Cover and chill for 1 to 6 hours. Before serving, garnish each cheesecake with a few additional slivered almonds.