Oh, have I got a treat for you today! I can’t tell you how much I adore these Mini Gingerbread Cheesecakes with Candied Walnuts. Every time I whip them up, I’m transported back to my childhood, where the smell of ginger and cinnamon filled the cozy corners of my home during the holidays. My grandma used to make a version of these, and they were always the star of the dessert table. But, let me tell you, these little bites of heaven with a creamy cheesecake filling and a crunchy topping are holiday cheer rolled into one perfect, mini package.
What I love most about this recipe is its simplicity; it looks elegant but is so easy to put together! Plus, a drizzle of melted white chocolate on top? Absolute perfection! These cheesecakes make the perfect ending to a festive meal or an indulgent treat anytime you need a little sweetness in your life.
What’s in Mini Gingerbread Cheesecakes with Candied Walnuts?
Let me walk you through the main players in this delightful dessert:
Cream Cheese: The star of the show! It gives our cheesecakes that rich and creamy texture. Make sure it’s softened before mixing to avoid lumps.
Granulated Sugar: A classic sweetener that balances the flavors beautifully, whether in our cheesecake base or in the candied walnut topping.
Sour Cream: This not only adds a tangy flavor to the cheesecake filling but also makes it extra creamy. Trust me; you don’t want to skip this!
Eggs: These little wonders are our binding agents and help our cheesecake set just right.
Vanilla Extract: It adds a warm, sweet flavor that pairs magnificently with the spices.
Ground Ginger, Cinnamon, Nutmeg, Cloves: The quintessential spices that scream holiday baking! They make these cheesecakes taste like a slice of Christmas magic.
Graham Cracker Crumbs: Our simple, crunchy crust that adds texture. I usually go for the classic brand, but get creative if you like!
Unsalted Butter: A bit of melted butter helps bring our crust together and adds a rich flavor.
Walnuts: These nuts will get a sweet makeover in our candied topping, providing a lovely crunch that contrast the creamy cheesecake.
White Chocolate (optional): If you want an extra touch of elegance, a drizzle of melted white chocolate will do just that!
Is Mini Gingerbread Cheesecakes with Candied Walnuts Good for You?
While these cheesecakes are a bit indulgent, they do have a few health perks!
Cream Cheese: Provides calcium and protein, but it’s essential to enjoy in moderation due to its fat content.
Sour Cream: Offers beneficial probiotics if you choose the live-culture variety, and adds a creamy depth to the filling.
Walnuts: These beauties are packed with omega-3 fatty acids and can be a heart-healthy snack. Just remember to keep an eye on portion sizes, especially when they get the sweet makeover!
Though they are undoubtedly a treat that you wouldn’t want to munch on every day, sharing these cheesecakes during the holidays makes them all the more special. And really, who can resist?
Ingredients
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 1 cup walnuts, chopped (for the topping)
– 1/2 cup granulated sugar (for the walnuts)
– 1/4 cup water (for the walnuts)
– 1/2 teaspoon ground cinnamon (for the walnuts)
– Pinch of salt (for the walnuts)
– 1/4 cup white chocolate, melted (optional)
**Serves:** About 12 mini cheesecakes
How to Make Mini Gingerbread Cheesecakes with Candied Walnuts?
1. **Preheat the Oven**: Set your oven to 325°F (163°C). Line a muffin tin with cupcake liners or give it a light greasing.
2. **Prepare the Crust**: In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press about a tablespoon of this mixture into the bottom of each liner to create a crust.
3. **Make the Cheesecake Filling**: In a larger mixing bowl, beat together the softened cream cheese and granulated sugar until it’s creamy and smooth. Add in sour cream, eggs, the vanilla extract, and all the spices. Mix until everything is just combined.
4. **Fill the Cups**: Pour this delightful cheesecake mixture over the crusts in your muffin tin, filling each about three-quarters full.
5. **Bake**: Pop them in the oven and bake for 20-25 minutes, or until the edges are set but the centers still have a little jiggle. Once done, take them out and let them cool for a bit.
6. **Prepare the Candied Walnuts**: In a saucepan over medium heat, mix the sugar, water, cinnamon, and salt until the sugar dissolves. Toss in the chopped walnuts and stir constantly for about 7-10 minutes until they’re thick and sticky. Remove from heat and let cool.
7. **Top the Cheesecakes**: Once your mini cheesecakes have cooled, generously spoon the candied walnuts on top.
8. **Melt the White Chocolate (Optional)**: If you’re opting for that extra touch—melt your white chocolate in 30-second increments in a microwave-safe bowl, stirring in between until smooth, then drizzle it over your cheesecakes.
9. **Chill and Serve**: Let your cheesecakes chill in the fridge for at least two hours before serving. And trust me, it’s worth the wait!
Sweet Tips and Variations for Mini Gingerbread Cheesecakes
Feel free to get creative with these cheesecakes! You could swap out the graham cracker crust for a gingerbread cookie crust for a double hit of ginger goodness! Or if you want to get even fancier, top the cheesecakes with a dollop of whipped cream along with those candied walnuts.
And if you’re anything like me, you might want to have a few extra on hand because these little bites are bound to disappear quickly!
I can’t wait for you to try these out. Share your experiences with me, or let me know if you’ve added your twist! Happy baking!
