Best Gingerbread Amaretto Mini Cheesecakes Recipes

GINGERBREAD CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
• Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
• Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
• Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
• Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
• Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
• Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
• Top cheesecake with whipped cream just before serving.

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.

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.

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!

NO-BAKE CHOCOLATE AMARETTO CHEESECAKE

Steps:

• If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter. Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate. Place on a waxed paper-lined pan. Chill until set.
• Beat the cream cheese and brown sugar together until smooth.
• Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes. Stir over low heat until the gelatine dissolves.
• Blend the warm gelatin into the cheese mixture.
• Beat the whipping cream until soft peaks form. Fold into the gelatin and cheese mixture. Reserve 1 cup of this mixture.
• Melt the 6 squares of chocolate and let cool. Fold the chocolate into the remaining cheese mixture. Reserve 1/2 cup of this mixture.
• Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan.
• Spread the remaining chocolate cheese mixture into the prepared pan. Spread reserved plain cheese mixture evenly on top. Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture. Swirl with a knife to create marbled effect.
• Chill for at least 4 hours.
• Garnish, if desired, with chocolate curls or whole blanched almonds. Let your imagination take you away!

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.