MINI ALMOND CHEESECAKES
Bake these delicious mini almond cheesecakes for an anytime dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Place 1 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. Beat in eggs, one at a time. Fill cups 3/4 full with cream cheese mixture. Sprinkle with almonds.
- Bake 20 to 25 minutes or until centers are firm. Immediately remove from pan to wire rack. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 110 mg
MINI GINGER-ALMOND CHEESECAKES
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
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
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
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
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
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
ELEGANT ORANGE BLOSSOM CHEESECAKE
The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.
Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.
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