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Mini Gingerbread Cheesecakes

by Tracy Raetz featured in Gingerbread Treats 5 Ways

20 minutes

20 minutes

Ingredients

for 18 cheesecakes

  • 16 oz
    cream cheese, softened (450 g)
  • ½ cup
    sour cream (115 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
    Calories 586
    Fat 31g
    Carbs 73g
    Fiber 0g
    Sugar 48g
    Protein 6g

Estimated values based on one serving size.

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Preparation

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

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