Ginger Snap Cheesecake Minis!

It's summer, I've just moved to Colorado, and am therefore re-learning how to bake. I'm literally a mile above sea level, which means more heat and longer baking time.

But here's a simple twist on a tasty baked treat, edible hot or cold, with any number of fresh local toppings.

Ginger Snap Cheesecake Minis

(Makes 12 Mini Cakes)

For the crust:

• 1c. crushed ginger snaps
• 1/4c. melted butter

For the filling:

• 2 packages (16oz.) cream cheese, room temperature
• 2/3c. sugar
• 2 large eggs
• 1tsp. vanilla extract (optional)

For the topping:

• 1/2c. crushed ginger snaps
• A few pieces crystallized ginger

Materials:

• 12-cupcake tin
• Cupcake liners
• Hand mixer
• Food processor -or- a bowl, a glass, and some patience
• Medium bowl
• Spatula
• Spoon

Directions:

1. Fill cupcake tin with liners (the unbleached ones look pretty here). Preheat oven to 350ºF.
2. For the crust, combine crushed cookies and butter. Spoon evenly into lined cupcake tins, smooshing up the sides to give it a little height. Be careful not to make the bottom too thick, or it'll get soggy.
3. For the filling, combine all ingredients in a medium bowl, and mix on medium-low speed until smoothly combined. If you whip too long, it'll just get frothy, which totally isn't a bad thing.
4. If you're into this sort of thing, crush some more cookies and mix 'em in with the filling. 
5. Spoon filling into cupcake tins, all the way to the top.
6. Garnish with crushed cookies and slivers of crystallized ginger.
7. Bake at 350ºF for 15 minutes, or until tops are set and garnish is starting to brown. (For you high-altitude folks, leave 'em in for 20-25, checking occasionally.)
8. Remove from oven and cool completely on countertop. Once cool, transfer cakes to fridge to chill completely before enjoying. I recommend letting them set in the fridge for a few hours, to gel up any squishy bits in the middle. 

Enjoy! =)

Pre-baking; a gooey mess! Yumyumyum...

Post-baking, cheesecake filling with integrated cookie bits.

Post-baking, cheesecake filling with cookies only on top.