Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living June 2007


Credit: Van Chaplin; Styling: Buffy Hargett

Recipe Summary test

30 mins
20 mins
30 mins
80 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well. Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.

  • Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans. (Let excess crumbs remain, evenly covering bottom of each tart pan.) Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.

  • Bake at 350° for 18 to 20 minutes or until set. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.) Divide fruit evenly, and arrange decoratively over each cheesecake. Garnish, if desired.

Nutrition Facts

356 calories; fat 12.1g; saturated fat 6.6g; mono fat 1.6g; poly fat 0.6g; protein 13.3g; carbohydrates 49.5g; fiber 2.7g; cholesterol 101mg; iron 1.7mg; sodium 490mg; calcium 125mg.