This post is written in partnership with Nestle Toll House. All stories, recipes and opinions are 100% my own.
Have you seen the new Nestle Toll House Rolled and Ready Cookie Dough Sheets? They come in Sugar, Chocolate and Gingerbread Cookie Flavors. Makes making cookies so simple and you can focus on how you are going to decorate them instead of making the cookie dough from scratch! I decided to use the Nestle Toll House Rolled and Ready Gingerbread Cookie Dough Sheets in my Spiced Maple Mini Cheesecakes. Cut down on my prep time and I could focus on getting my cheesecake flavor just right! 🙂 Baking around this time of the year brings back a lot of happy memories for me. My mom and grandmother would bake up a storm just before Christmas. Divinty, chocolate chip cookies, fudge, chocolate covered Ritz Peanut Butter Crackers…the list goes on and on. I have enjoyed baking my fair share of goodies around the holidays and these Spiced Maple Mini Cheesecakes are no different. Here’s the details on this recipe:
2 packages of Nestle Toll House Rolled and Ready Cookie Dough Sheets – Gingerbread
2 – 8 oz. packages of Cream Cheese, softened
2 Tablespoons Sour Cream
1/4 cup Pure Maple Syrup
1/2 cup Light Brown Sugar
1 teaspoon vanilla
2 Tablespoons Cornstarch
1/8 teaspoon Cinnamon
1/8 teaspoon All Spice
1/8 teaspoon Nutmeg
6-8 Gingersnaps or Ginger Cookies
1/4 cup chopped pecans
3 Tablespoons Maple Syrup
1. Preheat oven to 325 degrees F.
2. Place the sheets of gingerbread on some wax sheet of paper. Using a small cookie cutter, cut out 24 circles out of the cookie dough.
3. Place the cookie dough circles in the cupcake liners in a cupcake pan. Press the cookies down into the liners.
4. Beat the softened cream cheese for a couple of minutes until smooth. NOTE: If your cream cheese isn’t quite soft, place it in a microwave safe bowl and microwave for 10 seconds at a time until soft.
5. Add in the egg and beat into the cream cheese until fully incorporated.
6. Add in the sour cream, maple syrup and vanilla extract. Beat until fully incorporated.
7. Add in the brown sugar and cornstarch and beat until fully incorporated.
8. Using a tablespoon as your scoop, add the cheesecake filling into cupcake liners, filling 3/4ths full.
9. Bake for 25-30 minutes, or until the middle of the cheesecake is set. (Repeat with your 2nd batch)
10. Cool in the pan for 5 minutes and then transfer to a wire rack.
11. While cooling, crumble the cookies, mix in the pecans and then add the syrup to bind the ingredients. Add a spoonful to each mini cheesecake.
12. Place mini cheesecakes in the fridge to finish cooling/setting up.
Here’s some behind the scenes pics…