Mini Ginger Almond Cheesecakes Recipes

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MINI GINGER-ALMOND CHEESECAKES



Mini Ginger-Almond Cheesecakes image

No fancy pans are required to make these mini cheesecakes: they're made in cupcake tins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes 10

Number Of Ingredients 9

1 1/2 cups gingersnap crumbs (from about 30 cookies)
3 tablespoons granulated sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter
1 package (8 ounces) cream cheese, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure almond extract
3/4 cup cold heavy cream
2 tablespoons sliced blanched almonds (optional), toasted

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.

Nutrition Facts : Calories 327 g, Fat 24 g, Protein 3 g

MINI LEMON-GINGER CHEESECAKES



Mini Lemon-Ginger Cheesecakes image

Try something new for dessert with these Mini Lemon-Ginger Cheesecakes. Made with PHILADELPHIA Cream Cheese, lemon juice, COOL WHIP, ground ginger and more, these Mini Lemon-Ginger Cheesecakes will be a hit.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 2h50m

Yield 6 servings

Number Of Ingredients 9

6 (2 inch) gingersnaps
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. flour
1 tsp. each zest and juice from 1 lemon
1 egg
3/4 cup (about 1/4 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1/8 tsp. ground ginger
6 Tbsp. lemon curd

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.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY



Mini Gingerbread Cheesecakes Recipe by Tasty image

Here's what you need: cream cheese, sour cream, sugar, vanilla, eggs, molasses, ground ginger, cinnamon, nutmeg, gingersnaps, cupcake liners

Provided by Tracy Raetz

Categories     Desserts

Time 20m

Yield 18 cheesecakes

Number Of Ingredients 11

16 oz cream cheese, softened
½ cup sour cream
⅓ cup sugar
1 teaspoon vanilla
2 eggs
2 tablespoons molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
12 gingersnaps
18 cupcake liners

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!

Nutrition Facts : Calories 586 calories, Carbohydrate 73 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 48 grams

MINI ALMOND CHEESECAKES



Mini Almond Cheesecakes image

Make and share this Mini Almond Cheesecakes recipe from Food.com.

Provided by carolinafan

Categories     Cheesecake

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 9

1/2 cup slivered almonds, toasted and ground
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/3 cup sour cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla

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.

Nutrition Facts : Calories 75.2, Fat 5.3, SaturatedFat 2.6, Cholesterol 20.6, Sodium 32.6, Carbohydrate 5.7, Fiber 0.3, Sugar 5, Protein 1.6

LUSCIOUS ALMOND CHEESECAKE



Luscious Almond Cheesecake image

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs, room temperature, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. 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., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

ALMOND GINGER COOKIES



Almond Ginger Cookies image

Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. -Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup crystallized ginger, finely chopped
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger., Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie., Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 20mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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