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93% would make again

Mini Gingerbread Cheesecakes

by Tracy Raetzfeatured in Gingerbread Treats 5 Ways

20 minutes

20 minutes

Ingredients

for 18 cheesecakes

  • 16 oz cream cheese (450 g), softened
  • 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

Nutrition Info

Shop ingredients with
    Calories 586
    Fat 31g
    Carbs 73g
    Fiber 0g
    Sugar 48g
    Protein 6g

Estimated values based on one serving size.

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!