Gingerbread Cheesecakes Recipe

Directions

1. Preheat oven to 350°F and line muffin tins with paper liners; set aside.
2. In a large bowl, beat the cream cheese, molasses, brown sugar, cinnamon, ginger, and cloves until well blended and creamy.
3. Mix in the egg until fully incorporated.
4. Place a gingersnap cookie in the bottom of each paper liner.
5. Scoop cheesecake mixture into each cup.
6. Bake for 12-15 minutes. The center will be soft but set.
7. Remove from the oven and allow to cool for 30 minutes.
8. Move the cheesecakes to the refrigerator and chill for 2 hours or overnight.
9. Top with whipped cream and cinnamon.