Mini Gingerbread Cheesecakes with Candied Walnuts
Ingredients
WALNUT GRAHAM CRACKER CRUST:
- 17 Speculoos cookies (can substitute 8 graham crackers)
- 1/4 cup California walnuts
- 3 tablespoons unsalted butter, melted
CHEESECAKE FILLING:
- 12 ounces cream cheese, at room temperature
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsulphured molasses
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 egg
CANDIED WALNUTS:
- 1 tablespoon unsalted butter
- 1 cup California walnuts
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
WHITE CHOCOLATE DRIZZLE:
- 4 ounces white chocolate
PREPARATION
WALNUT GRAHAM CRACKER CRUST:
1. Preheat the oven to 350°F. Lightly grease a 12-cup mini cheesecake pan with nonstick spray or line 12 standard muffin pan cups with paper liners.
2. Place the Speculoos cookies with the walnuts in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
3. Divide the crust mixture among the cheesecake pan or muffin pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cheesecake or muffin cup.
4. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.
CHEESECAKE FILLING:
1. In a large bowl, beat the cream cheese and brown sugar on medium-high speed until smooth and fluffy. Add the vanilla extract, molasses, heavy cream, salt, cinnamon, ginger and cloves and beat until smooth. Add the egg and beat until just combined.
2. Spoon 2 tablespoons filling mixture into each cheesecake or muffin cup, layering the filling on top of the walnut crust.
3. Bake for about 18 minutes, or until centers are completely set. Let cool to room temperature.
4. 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.)
CANDIED WALNUTS:
1. Melt butter in a medium nonstick skillet over medium heat. Once melted, add the walnuts, sugar, and cinnamon. Over medium heat, stir mixture frequently until sugar is dissolved and the nuts are evenly coated (about 7-10 minutes).
2. Transfer immediately to a parchment lined baking sheet and separate the walnuts using two spatulas. Allow to cool and harden for 10 minutes, then divide and garnish the top of each mini cheesecake with 1 tablespoon of candied walnuts.
WHITE CHOCOLATE DRIZZLE:
1. Coarsely chop the white chocolate. Melt the white chocolate in the microwave or double boiler.
2. Drizzle each cheesecake with melted white chocolate. Allow to set before serving.
NUTRITION
- Calories: 760 cal
- Total Fat: 70 g
- Polyunsaturated Fat: 7 g
- Cholesterol: 172 mg
- Sodium: 200 mg
- Carbohydrates: 34 g
- Dietary Fiber: 1 g
- Protein: 6 g