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Gingerbread doesn’t always have to be a cookie! These tasty cakes come with a punch of molasses and the warmth of ginger. And they’re mini so there’s no guilt involved.
For the gingersnap crust:
Preheat oven to 350 F. Line a 12-count cupcake pan with cupcake liners.
In a bowl mix together your gingersnap crumbs, butter, sugar and dash of salt. Spoon about 1 tablespoon of the crumb mixture into each cup and pat it down with the back of your spoon. Bake for 10 minutes then remove from oven and let them cool off to the side.
For the gingerbread cheesecake filling:
Drop your oven temp to 325 F when you pull the crusts out of the oven.
Begin boiling a pot of water for your water bath. You’ll just need whatever amount that will fill a sheet/roaster pan about halfway full.
In a large bowl combine your cream cheese and sugar and blend together until smooth. Add in the eggs one at a time, mix in between each addition. Make sure to mix them in entirely and scrape down the sides of your bowl with a spatula to make sure all is incorporated. Add in your molasses, heavy cream and all the spices. Mix together until smooth, but don’t over mix. Spoon batter into each crust and fill about 3/4 full.
Place your pan of cheesecakes into the oven on the middle rack. On the rack below place your sheet pan and fill it about halfway full with your boiling water. Be careful not to burn yourself!
Bake the cheesecakes for about 25 minutes or until edges are set and the center slightly jiggles. When they are done turn off your oven and leave door ajar and let them sit in oven for five minutes. Remove from oven and let them cool in the cupcake pan for about 20 minutes. Then remove them to a wire rack to cool completely. I recommend refrigerating these before serving and topping with the sauce. So if you do this, you can wait to prepare the sauce until you are ready to assemble.
For the salted caramel sauce:
Melt the butter in a saucepan on medium heat. Once butter is melted, add brown sugar and whisk until combined and thickened. This will take about 2 minutes. Then add cream and vanilla. Don’t worry, it will bubble up at you, just keep whisking and it will all combine. Cook about 3 minutes on medium-low heat whisking constantly. Turn off heat and whisk in sea salt. Let the mixture cool slightly. As it cools it will thicken more. If it becomes too thick it can be thinned easily by reheating in the microwave.
I recommend refrigerating these before serving and when assembling them I removed the cupcake paper, added a dollop of whipped cream and then drizzled the caramel sauce over the top.
Recipe was inspired by: Gimme Some Oven.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!