RECIPE: Mini Gingerbread cheesecakes
PUT a festive spin on the classic cheesecake recipe with this delicious, gingerbread-inspired dessert.
100g gingerbread men
50g butter, melted
2 teaspoons powdered gelatine
2 tablespoons boiling water
150g cream cheese, softened
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 x 250g tub Coles gingerbread cream
Salted caramel sauce, to serve
Chocolate sauce, to serve
Chopped toasted pecans, to serve
Grease a 2 x 12-hole (11/2-tablespoon-capacity) mini muffin pans. Line base and side of each hole with a 1cm x 8cm strip of baking paper.
Using a food processor, process gingerbread until fine crumbs. Add butter. Process until combined. Reserve 2 tablespoons gingerbread crumbs. Divide remaining mixture evenly among prepared holes, pressing to compact.
Place boiling water in a small jug. Sprinkle over gelatine. Stir until gelatine dissolves. Cool 10 minutes.
Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add gingerbread cream. Beat until just combined. Gradually add gelatine mixture, beating until just combined. Spoon mixture into a snap-lock bag. Snip off corner. Pipe cheese mixture among prepared holes. Refrigerate for 3 hours or until firm.
Lift cheesecakes from pan. Discard paper. Drizzle with caramel sauce and chocolate sauce. Sprinkle with pecans and reserved gingerbread mixture