Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
As a long time lover of cheesecake, I was incredibly excited to try this recipe. The best part? It does not disappoint. Utilizing gingersnaps as the crumb base adds a delicious and spicy dimension to the recipe. I enjoy ginger and ended up adding extra to the cheesecake batter mixture to amp up the flavor even more.
Make sure you give yourself enough time to let the cream cheese soften before baking, and enough time for the bites to set up in the fridge before serving. Other than that, the recipe is straightforward, simple, and sure to be a hit!
Makes 12 Servings
Preparation Time: 1 hour, with letting cream cheese soften
Cook Time: 20 minutes + 4.5 hours to chill
Cost: About $10
Ingredients:
*1/2 cup gingersnap crumbs
*2 tablespoons butter, melted
*8 ounces cream cheese, softened
*1/2 cup granulated sugar
*1 egg
*1/4 teaspoon vanilla extract
*2 tablespoons sour cream
*1 tablespoon molasses
*1/2 teaspoon ground ginger (I added a bit extra because I love ginger.)
*1/4 teaspoon ground cinnamon
*1/4 teaspoon ground nutmeg
*1/8 teaspoon ground clove
*Whipped cream, for garnish
Preparation:
*Preheat oven to 350F.
*Line 1 cupcake pan with 6 paper liners.
*In a medium bowl, mix together the gingersnap crumbs and melted butter.
*Divide the above mix among the liners and press down to form an even layer on the bottom, about 2 tablespoons crumbs each.
*In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes.
*Beat in the egg until smooth.
*Beat in the vanilla, sour cream, and molasses then beat in the ginger, cinnamon, nutmeg, and clove.
*Divide the batter into each paper liner.
*Bake for 18-20 minutes or until top is firm with the center still slightly jiggly.
*Cool in the pan for 30 minutes then transfer the bites to a cooling rack.
*Cool to room temperature then cover and refrigerate for 4 hours or overnight.
*Garnish with whipped cream before serving.
Recipe and Taste Tester - Alina Gersib