Graham cracker–granola crust forms the base of these two-cheese miniature cheesecakes, whose pear flavor comes from canned nectar and gingery notes from ground and candied ginger.
Ginger-Pear Cheesecake Bites
Makes 24
Ingredients
- 1¼ cups granola cereal*
- 1 cup graham cracker crumbs
- ¾ cup granulated sugar, divided
- 3 tablespoons unsalted butter, melted
- 1 egg white, lightly beaten
- 2 (8-ounce) packages cream cheese, softened
- 1 (4-ounce) package goat cheese
- ½ teaspoon ground ginger
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (5.5-ounce) can pear nectar
- Garnish: 24 (⅛-inch-wide) strips candied ginger
Instructions
- Preheat oven to 350°.
- In a small bowl, stir together granola, graham cracker crumbs, and ¼ cup sugar. Stir in butter and egg white until combined. Lightly spray 2 (12-well) miniature cheesecake pans with removable bottoms with baking spray with flour. Press granola mixture into bottoms and halfway up sides of wells of pans.
- Bake for 5 minutes. Let cool.
- Meanwhile, in a medium bowl, beat cream cheese at medium speed with a mixer until smooth. Beat in goat cheese until combined. Gradually beat in remaining ½ cup sugar and ground ginger. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and pear nectar until combined. Spoon cheese mixture evenly (approximately 1½ tablespoons each) into each prepared well of pans, smoothing with an offset spatula to level, if necessary.
- Bake until cheesecakes are puffed and set, 10 to 12 minutes. Let cool in pans on wire racks for approximately 30 minutes. Refrigerate for at least 1 hour before serving and up to a day. Serve cold.
- Just before serving, garnish each with candied ginger, if desired.
Notes
*We used Quaker Simply Granola Oats, Honey & Almonds.
