Gingerbread Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes + chillilng
- Yield: 18 servings
Ingredients
- 3 – 8 oz. pkg. cream cheese, softened
- 6 Tbsp. Grandma’s® Molasses
- 3 Tbsp. brown sugar
- 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
- 1 ½ tsp. Spice Islands® Ground Ginger
- 1/3 tsp. Spice Islands® Ground Cloves
- 3 eggs
- 24 gingersnap cookies
- Whipped cream, for garnish
- Cinnamon, for garnish
Directions
- Preheat oven to 350°F and line muffin tins with paper liners; set aside.
- In a large bowl, beat the cream cheese, molasses, brown sugar, cinnamon, ginger, and cloves until well blended and creamy.
- Mix in the egg until fully incorporated.
- Place a gingersnap cookie in the bottom of each paper liner.
- Scoop cheesecake mixture into each cup.
- Bake for 12-15 minutes. The center will be soft but set.
- Remove from the oven and allow to cool for 30 minutes.
- Move the cheesecakes to the refrigerator and chill for 2 hours or overnight.
- Top with whipped cream and cinnamon.
