Mini Gingerbread Cheesecakes

Mini Gingerbread Cheesecakes

4.6(185)

Cook Time
20 minutes
Total Time
20 minutes
Yield
18 cheesecakes

Ingredients

  • 16 oz cream cheese (450 g), softened
  • ½ cup sour cream (120 g)
  • ⅓ cup sugar (65 g)
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 tablespoons molasses
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 12 gingersnaps

Special Equipment

  • 18 cupcake liners

Nutrition Info

  • Calories 586
  • Fat 31g
  • Carbs 73g
  • Fiber 0g
  • Sugar 48g
  • Protein 6g

How to Make It

1. Step
Preheat oven to 300˚F (150˚C).
2. Step
Place gingersnaps in bottom of each liner, then set aside.
3. Step
Beat cream cheese, sugar, and vanilla until fluffy.
4. Step
Add eggs one at a time.
5. Step
Add in the sour cream, molasses, and spices.
6. Step
Pour mixture over gingersnaps.
7. Step
Bake for 20 minutes.
8. Step
Sprinkle with crushed gingersnaps.
9. Step
Enjoy!

Tags

Holiday TreatsMeasuring SpoonsChef's KnifeDry Measuring CupsSpatulaLiquid Measuring CupPyrexCupcake PanPaper CupsOven MittsMixing BowlWinterCasual PartyBakeDessertsKid-FriendlyIndulgent SweetsBig BatchHand MixerAmericanChristmasOven

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