As a Philly girl, I know the fall season is here the minute I see the displays of Sweetzels Spiced Wafers in all of the nearby grocery stores. You may not know the cookie by name, but I bet you immediately recognize that orange & black box. For my entire childhood, that orange & black spiced wafer box sat in my family’s pantry from the start of fall through the holidays & winter. They were the cookie my grandmom always snacked on. I have so many memories of grabbing a small tower of spiced wafers and dunking them in a massive mug of milk. I wanted a Thanksgiving & Holiday dessert that was made for the people who “don’t like pie,” and a dessert that made you feel nostalgic with one bite. That dessert are these Spiced Wafer Mini Cheesecakes.
These spiced wafter mini cheesecake start with a spiced wafer crust sweetened with sugar & molded with melted butter. You can get a similar, even spicier, result with a ginger snap crust! I really wanted that “cookies & milk” taste. The cheesecakes are tangy like the standard cheesecake filling, but the sweetened condensed milk adds a creamy, milky sweetness that I love. Next you’ll add spices you probably already have in your baking pantry! They are topped with whipped cream & a spiced wafer crumble. These spiced mini cheesecakes are a walk down memory lane in one little dessert. Finally, haphazardly tower them on a serving dish, and try not to eat them all in one sitting.
Do favor the more traditional holiday desserts? Check out my Classic Pumpkin Pie Recipe
Spiced Wafer Mini Cheesecakes
Makes 12 Cheesecake Bites
- Ginger Snaps
- 1/3 cup melted butter
- 1tbs sugar
- 16oz cream cheese room temperature
- 1/4 cup sour cream
- 1/3 cup sweetened condensed milk
- 2 eggs room temperature
- 2tsp vanilla extract
- 1tbs Ground Ginger
- .5 tbs ground cinnamon
- 1 1/2 tsp ground clove
- 1/4 tsp ground pepper
- Preheat oven to 350.
- Process about 24 spiced wafers. Add 1/3 cup melted butter & 1tbs sugar. Process again.
- Line cupcake tin with spiced wafer crumbs & press down to even out crust. (You can also FIRST line with cupcake wrappers. The cheesecakes will be easier to remove from the tin if you do so)
- Bake crust for 6 minutes.
- Let cool & make the filling!
- Beat cream cheese & sugar in mixer on low until combined. Add room temperature eggs one at a time & beat on low to combine.**
- Add vanilla, sour cream, condensed milk & spices. Beat on low until combined.
- Fill cupcake tins to about 3/4 of the tin.
- Bake for 15 minutes, start checking. You want the cheesecake to be set, SLIGHTLY jiggling in the middle, with no cracks. If it begins to crack, it is on it’s way to overdone.
- Let cool completely in the muffin tin.
- Let chill for 3-4 hours, or overnight. Top with whipped cream & a spiced wafer.
*Apparently this amazing mini cheesecake tin exists, where the bottoms come out. Someday soon I will order it. For now, cupcake liners or strategically smack them out of the tin like I did.
**ROOM TEMP is important for cheesecake. We don’t want cream cheese lumps, a cracked cheesecake, or any air bubbles. This is why the entire process is combined & stirred patiently & on a low speed.