Mini Ginger Almond Cheesecakes Recipes

MINI ALMOND CHEESECAKES

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.

MINI CHEESECAKES WITH APRICOT JAM

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
• Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
• Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
• Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

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!