93% would make again
Mini Gingerbread Cheesecakes
by Tracy Raetz • featured 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
- Preheat oven to 300˚F (150˚C).
- Place gingersnaps in bottom of each liner, then set aside.
- Beat cream cheese, sugar, and vanilla until fluffy.
- Add eggs one at a time.
- Add in the sour cream, molasses, and spices.
- Pour mixture over gingersnaps.
- Bake for 20 minutes.
- Sprinkle with crushed gingersnaps.
- Enjoy!