GINGERBREAD AMARETTO MINI CHEESECAKES
The basic recipe for these Lil desserts came from the cookbook PHILADELPHIA CHEESECAKES,APPETIZERS & MORE. Because I had bought these Nabisco Gingerbread sandwich cookies, I wanted to incorporate them into the dessert. So I crushed them & used them as the crust. I love desserts with Amaretto & used that as a flavor enhancer. I...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 35m
Number Of Ingredients 6
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.
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