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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Source: Paula Deen Ingredients:
1 3/4 cups gingersnap crumbs |
2 tablespoons firmly packed brown sugar |
1/4 cup unsalted butter, melted |
1 1/2 cups cold milk |
1 (3 1/2 ounce) cheesecake flavor instant pudding and pie filling mix |
1 (8 ounce) package cream cheese, softened |
1/2 cup confectioners' sugar |
1 tablespoon lime zest |
1/4 cup fresh lime juice |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
3. Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
4. Bake for 10 minutes.
5. Cook completely.
6. In a medium bowl, combine milk and pudding mix.
7. Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
8. In a small bowl, combine cream cheese and confectioners' sugar.
9. Beat at low speed w/an electric mixer until smooth.
10. Beat in zest, juice, and vanilla.
11. Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
12. Spoon mixture evenly into prepared crusts.
13. Cover and freeze for at least 8 hours.
14. Place cheesecakes in refrigerator 30 minutes before serving.
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