Gingerbread Cappuccino Cheesecake Jars
Gingerbread cappuccino makes a nice addition to this delicious no bake cheesecake and the cranberry cookie crumble is a nice sharp contrast with sweet cheesecake.
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons water
- 1 tablespoon corn syrup
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (14 grams) butter
- 1 teaspoon vanilla
Cookie Cranberry Crumble
- 1/2 cup (76 grams) dried cranberries
- 4 ounces speculoos cookies or graham crackers
- 3 tablespoons (38 grams) packed brown sugar
- 3 tablespoons (42 grams) unsalted butter melted
- 1/4 teaspoon ground ginger
- 1/8 teaspoon kosher salt optional
Gingerbread Cappuccino Cheesecake Filling
- 12 ounces full fat cream cheese cold
- 2/3 cup (133 grams) grams light brown sugar, packed
- 2-3 tablespoons Hills Bros. Gingerbread Cappuccino
- 1/2-3/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 1/2 cups (360 ml) heavy cream cold
Whipped Cream Topping (Optional)
- 1 cup (240 ml) heavy cream cold
- 1 tablespoon powdered sugar
For this recipe you will need 6 8-ounce jars for the individual servings. You can also use 8-ounce ramekins.
Make the caramel sauce first because it will need time to cool to at least room temperature before it is used to top the cheesecake filling.
The dried cranberries should be soft and plump. This recipe and the directions won’t work with dried cranberries that are hard or have been sitting in your cabinet for a few months.
For the whipped cream topping place a metal mixing bowl and whisk attachment in the refrigerator 30 minutes before making it.
For the Caramel Sauce
Combine the sugar, water, and corn syrup in a 2-quart non-reactive saucepan. Place the heavy cream in a measuring cup next to the stove along with the butter and vanilla. Place the saucepan over medium-high heat and as it heats gently stir the ingredients to dissolve the sugar. Once the sugar is dissolved do not stir the mixture again. Cook the sugar syrup until it turns amber or golden brown.
Remove the pan from heat and slowly add the cold cream to the pan. Be careful, it will quickly boil up. Once the caramel has subsided return the pan to medium-low heat and stir until the caramel is smooth. Add the butter and vanilla and stir until fully incorporated. Pour the sauce into a heatproof container and allow it to cool to room temperature. Refrigerate the caramel if assembling the dessert the next day.
For the Cookie Cranberry Crumble
Place the dried cranberries in the bowl of a food processor and process until they are cut into small pieces. Add the cookies or graham crackers to the food processor and process until the cookies are crumbs. There shouldn’t be any large chunks or pieces.
Pour the cookie crumb-cranberry mixture into a medium bowl. Add the brown sugar, ground ginger and kosher salt and mix until these ingredients are well incorporated. Break up any brown sugar clumps with your fingers. Add the melted butter and mix until all the cookie crumbs are coated with butter.
For the Gingerbread Cappuccino Cheesecake Filling
Place the cold cream cheese, the brown sugar, Gingerbread Cappuccino and 1/2 teaspoon of the ground ginger in a large bowl. With a handheld mixer beat the mixture on low speed until the ingredients are combined and then increase the speed to high and beat until the cream cheese mixture is smooth and cream. Taste the mixture and determine if you want to add additional ground ginger.
Add the vanilla extract. With the mixer on medium, slowly add the heavy cream and when all the cream has been added increase the speed to medium high. Beat the mixture until the beaters start to leave visible tracks in the cheesecake filling and soft peaks have formed. You know you have soft peaks when you stop the mixture, lift up the beaters and the peaks of the whipped cheesecake slightly fold over. Do not overmix the filling. It is okay to undermix the filling, check for soft peaks and then continue to beat it until the right consistency is achieved.
The cheesecake filling can be made 3 days in advance and refrigerated until ready to assemble the dessert.
Assembling the Cheesecake Desserts
Spoon the cheesecake filling into an 18-inch pastry bag with a plain or decorative tip of your choice. If you don’t have a pastry bag tip cut a 1/2-inch opening at the tip of the bag.
Place 1/4 cup of packed cookie crumble in the bottom of an 8-ounce jar. Pipe the cheesecake filling on top of the cookie crumbs until it is about 1-inch from the top edge of the jar. Top the cheesecake with 1 to 2 tablespoons of the caramel sauce. Top with the whipped cream and serve.
The cheesecake jars can be made up to two days in advance and refrigerate until ready to serve. If assembling the desserts in advance allow the desserts to sit a room temperature for 30 miutes and top with whipped cream right before serving.
Cookie Cranberry Crumble
The kosher salt is optional. The little bit of salt cuts the sweetness of the filling.
Gingerbread Cappuccino Cheesecake
Start with just 2 tablespoons of the Gingerbread Cappuccino mix and then adjust according to preferred flavor.
Calories: 983kcal | Carbohydrates: 79g | Protein: 7g | Fat: 73g | Saturated Fat: 43g | Cholesterol: 245mg | Sodium: 429mg | Potassium: 241mg | Fiber: 1g | Sugar: 63g | Vitamin A: 2744IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg