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:
Ingredients
2 packages of Nestle Toll House Rolled and Ready Cookie Dough Sheets – Gingerbread
2 – 8 oz. packages of Cream Cheese, softened
1 egg
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
Cupcake Liners
6-8 Gingersnaps or Ginger Cookies
1/4 cup chopped pecans
3 Tablespoons Maple Syrup
Directions
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.
Enjoy!!
Here’s some behind the scenes pics…
Emmy says
Okay those look so good! Though I think your pictures could make anything look good
amber.m says
Oh my gosh, yum! Just yum!
Ginnie says
This looks amazing! Thanks for the recipe:)
Laura Irion // Avery Street Design says
Oh my goodness, these look divine!!
Apple Pie at Sisterswives.com says
This is a great combination! Thanks for whipping up this treat and sharing it!
Made From Pinterest says
This looks amazing! Keep posting stuff like this, it always looks incredible! I am making this ASAP! Thanks!
Debbie says
Holy Moly…these look amazing!!