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Mini Ginger-Almond Cheesecake Recipe


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     Mini Ginger-Almond Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   10
Preptime   15 min

1 and 1/2 cups gingersnap crumbs (from about 30 cookies)
3 tbsp granulated sugar
1/4 tsp coarse salt
5 tbsp unsalted butter
1 package (8 oz) cream cheese, room temperature
1/2 cup confectioners' sugar
1/2 tsp pure almond extract
3/4 cup cold heavy cream
2 tbsps sliced blanched almonds (optional) toasted

Preheat over to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor pulse together cookie crumbs, granulated sugar, salt and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in a pan on a wire rack at room temperature.
In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners' sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining cream. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight), to serve, top with almonds if desired.

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