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 - gingersnaps
Special Equipment
- cupcake liner
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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!
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Tips
-
imgabriella
I made these twice in one week! I used the biscoff biscuits and exchanged the molasses for dark brown soft sugar. They were heaven! They barely made it on to a cool surface before they were devoured 😋
2018-07-06T08:00:14Z Helpful (10) -
Curtis Hassenpflug
These are AMAZING, and super easy to make. I used 1/3rd a cup of sour cream instead of the 1/2 cup, and they taste perfect. Also, the recipe says it makes 18, but I ended up with enough batter to make 21. I’m not complaining though!
2018-11-25T16:10:52Z Helpful (4) -
ivannamarina_1
Amazing! It tasted delicious and it was perfect by simply following the instructions.
2018-11-22T19:58:40Z Helpful (3) -
sel530
It is vey good and easy. But I would just put less sour cream because it makes the cheesecakes a little too sour.
2018-11-19T03:54:54Z Helpful (3)
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