Gingersnap-Crusted Mini Cheesecakes
Ingredients:
- 1½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted, cooled
- 1 x 8 oz cream cheese, softened
- ⅓ cup sugar
- ½ teaspoon cornstarch
- 1 egg, room temperature
- 1 cup chocolate chips
Instructions:
- Preheat oven to 325-degrees.
- Line cupcake tins or a mini cheesecake tray.
- Mix together graham crumbs and melted butter. Divide 1¼ cup of crumb mixture evenly between prepared tins. Set aside remaining crumb mixture.
- Bake crust for 5 minutes. Remove from oven and set aside.
- Change oven temperature to 350-degrees.
- With a hand mixer, beat cream cheese until smooth and fluffy. Add sugar and cornstarch; mix well. Add egg and beat on low speed for about 2 minutes until only fine or no lumps are present.
- Divide mixture evenly into tins, about ⅔ full. Bake until edges are set but centers have a slight jiggle, about 20 to 22 minutes.
- Remove tray from oven and cool on a wire rack for at least 30 minutes. Refrigerate cheesecakes for at least two hours. If reserving for later, cover cheesecakes with wrap.
- Place ½" water in a small saucepan and place on stove. Place chocolate chips in a small mixing bowl and place on top of the saucepan, creating a double boiler. Set the heat to medium and stir chocolate until it is fully melted.
- Remove paper liners from mini cheesecakes and top with melted chocolate and reserved crumb mixture. Refrigerate 10 to 15 minutes to let chocolate harden prior to serving.
- Refrigerate cheesecakes in an airtight container for up to 5 days.