Gingerbread Amaretto Mini Cheesecakes Food

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY

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!

GINGERBREAD AMARETTO MINI CHEESECAKES

Steps:

• 1. This is the book where the original recipe came from. Preheat oven to 350 degrees F. NOTE: ORIGINAL RECIPE MADE 12 REGULAR SIZE MUFFIN TIN CHEESECAKES. I USED MINI MUFFIN TINS AND MADE 48 DESSERTS.
• 2. These are the cookies that I crushed in a zip lock bag using a meat mallet, to use in this recipe . You may want to use a food processor for this step.
• 3. These are the other basic ingredients for this recipe.
• 4. Line a mini tart pan with paper liners. You will need 48. Add about 1 teaspoon or so of crushed cookie crumbs to each liner. Using a mini tart press, firmly press crushed cookies into bottom of each paper liner, and set aside till needed.
• 5. Combine other ingredients, cream cheese, eggs extract & sugar, and beat together with a hand mixer till blended. Using a teaspoon carefully fill each cup with cheese filling.
• 6. Place in preheated 350 degrees F oven & bake for 15 to 20 minutes, or until center is almost set.
• 7. Remove from oven, cool completely about 3 hours or so, then top with fresh fruit or canned pie filling as desired.

MINI CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F.
• Add the graham crackers to a food processor and pulse a few times to break up the crackers. Add the melted butter and pulse until the mixture is finely ground and resembles wet sand, with no large pieces remaining. (Alternatively, you can crush the graham crackers in a resealable bag with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter to combine.)
• Line 4 cups in a muffin tin with paper liners. Divide the graham cracker mixture evenly between the cups. Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside.
• Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add the lemon juice and vanilla and beat on medium speed until completely combined, about 30 seconds. Remove the bowl from the stand and stir the egg in by hand (do not use a mixer for this step).
• Divide the batter among the cups and tap the tin on the counter to release any air bubbles. Bake for 20 minutes, then let the cheesecakes cool near the oven--no drastic temperature changes. Chill the cheesecakes overnight, covered, in the fridge.
• Before serving, melt the chocolate and coconut oil in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. (Alternatively, you can melt the chocolate and coconut oil in the microwave on low in 20-second intervals, stirring between each.)
• To make the strawberry hearts, slice 2 to 3 planks off each strawberry and use a 1/2-inch heart-shaped pie crust cutter to cut out hearts from each plank. Reserve the rest of the berry for another use.
• Decorate each cheesecake with 2 teaspoons melted chocolate and sprinkle the hearts on the cheesecakes like you own the place.

PARTY TIME MINI CHEESECAKES 4 A CROWD

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Line muffin tins first with the paper liners. Add a vanilla wafer to each paper liner. I turned the wafers upside down in the liners to make them fit better.
• 2. In a large mixing bowl add the softened cream cheese, eggs, sugar and the Princess Emulsion or extract. Beat well until mixture is creamy and smooth.
• 3. Using a teaspoon add enough batter to each cup till almost filled. Then place pan in preheated 350 degree F. oven and bake for 15 to 20 minutes. Then remove from oven, muffins will fall in center. Allow to cool completely about 3 hours.
• 4. Using a small teaspoon add enough filling to top each muffin with fresh or canned fruit pie filling or custard topping of our choice. Chill until ready to serve. Enjoy!
• 5. NOTE: Princess cake & cookie Bakery Emulsion adds a creamy and rich bouquet flavor to cookies and cakes, and the flavor does not bake away as with alcohol based products. It is used measure for measure in baked goods, and slightly less in foods that are not baked like frostings. I ordered mine from Amazon. I love it.

AMARETTO CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.