Mini Gingerbread Cheesecakes with Candied Walnuts
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Mini Gingerbread Cheesecakes with Candied Walnuts
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Mini Gingerbread Cheesecakes with Candied Walnuts are the perfect easy yet impressive bite-sized treat for any holiday party!
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Ingredients
For the crust:
- 17 Speculoos cookies 133 grams
- 1/4 cup walnuts California, 20 grams
- 3 tablespoons unsalted butter 43 grams, melted
For the filling:
- 12 ounces cream cheese at room temperature, 340 grams
- 1/2 cup light brown sugar 100 grams, packed
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsulphured molasses
- 2 tablespoons heavy cream
- 1/4 teaspoon salt fine
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1 egg large
For the candied walnuts:
- 1 tablespoon butter unsalted
- 1 cup walnuts California, 115 grams, pieces
- 1/4 cup granulated sugar 50 grams
- 1/2 teaspoon cinnamon
- white chocolate melted, for drizzling
Instructions
Make the crust:
- Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
- Place the graham crackers and walnuts in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
- Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, molasses, cream, salt, cinnamon, ginger, and cloves and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
- Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight. At this point the cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
Make the candied walnuts:
- Heat the butter in a medium nonstick skillet over medium heat. Once melted, add the walnuts, sugar, and cinnamon. Heat over medium for 7 to 10 minutes, stirring often, until the sugar is dissolved and the nuts are evenly coated.
- Transfer immediately to a parchment lined baking sheet and separate the walnuts with two spatulas. Allow to cool and harden for 10 minutes, then divide among the top of each cheesecake. Drizzle with melted white chocolate. Allow to set before serving.
Notes
- If you can’t find Speculoos cookies, feel free to use 20 gingersnap cookies or 9 whole graham crackers.
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