These are simple, yet so yummy! Because I was wanting to make individual cheesecakes instead of a large 9” one, I began to wonder about the adjustments that would be needed in order to make them! As I began to think about that I didn’t have a clue who to call to ask. It was at that moment that Peter Pumpkin (aka Randy) walked thru the kitchen. Of course I told him my problem with not knowing who to call to ask such important baking questions when he responded “why dont you call Philadelphia Cream Cheese and ask them!” So I looked up the number and called. What a great idea he had given me! A very nice lady name Cynthia heard my concerns and gave me a link that would give many cheesecake recipes! I found one I liked and just made a couple of additions to it and used my own crust and they came out absolutely wonderful. The ladies yesterday loved them and ask if the recipe was already on the blog! So here it is! Also here is the number for Philadelphia Cream Cheese should you find yourself in the middle of the kitchen with mixer all ready to go and you realize you don’t know what to do! It is 1800-431-1001! Your welcome!
Mini Cheesecakes with gingerbread crust
2 cups of finely crushed gingerbread snaps
4 tables melted unsalted butter
3 tables light brown sugar
Combine these 3 ingredients and put about a tables of the mixture in the bottoms of 24 cupcake liners. Set aside.
Filling
3 (8 oz each) softened cream cheese
1 cup sugar
3 eggs
1 teas vanilla (I poured about another 1/2 teas)
1/2 cup sour cream
4 tables heavy whipping cream
Mix all ingredients except eggs and beat until well blended
Mix in beaten eggs, one at a time, just until they are combined. The less you beat them the less air that is in the cheesecake which is what u want. So beat just until eggs are mixed in. Using a cookie scoop, fill cupcake liners almost to the top! Bake about 20-22 min in preheated 325 oven!
Top with your choice of fruit or leave plain ! I wanted apple topping so I used the apples I had and chopped them up and combined them with some butter, cinnamon and brown sugar. Poured this into a skillet and cooked them until they were soft and syrup was thick! Cool and pour over cheesecakes right before serving!
Chocolate Castles as wel 