Mini Pear and Ginger Cheesecakes with Walnut Shortbread Crust - Instructions
Have all cheesecake ingredients at room temperature. Preheat the oven to 350 F. Lightly butter the wells
of a miniature cheesecake pan.
In a food processor, combine the flour, walnuts, 1 tablespoon of sugar and 1/8 teaspoon salt and pulse
until the nuts are ground. Transfer the mixture to a small bowl and stir in the melted butter. Divide
the mixture among the prepared wells and press evenly into the bottoms.
Bake until the crusts are set and golden brown around the edges, about 12 minutes. Transfer the pans to
a wire rack and let cool completely.
Reduce the oven temperature to 250 F.
In the bowl of a stand mixer fitted with the flat beater, combine the cream cheese and 1/3 cup sugar and
beat on low speed until smooth, about 8 to 10 minutes, scraping down the sides of the bowl. Beat in the
egg, scraping down the sides of the bowl after adding it. Add the ginger, cinnamon and pinch salt and
beat until completely blended, about 1 minute. Pour the filling into the crusts, dividing it evenly
among the wells.