Mini Gingerbread Cheesecakes
Mini Gingerbread Cheesecake baked in a muffin pan are the perfect indulgent and festive treat to bake for the holidays.
Ingredients
For The Ginger Crust
- 15 ginger snaps
- 2 tablespoon butter
- 1 tablespoon granulated sugar
For The Gingerbread Cheese Filling
- 8 oz cream cheese full fat, at room temperature
- 1 large egg
- 1 egg yolk
- ⅓ cup powdered sugar
- 1 tablespoon molasses
- ½ teaspoon ground cinnamon
- 2 pinches ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon all spice
- ¼ teaspoon nutmeg powder freshly grated
- ½ teaspoon green cardamom powder
- pinch of salt
Toppings
- Whipped Cream, Ginger bread Cookies etc
Instructions
- Line a muffin/cupcake pan with liners and preheat oven to 350F.
- Add the ginger snaps to a food processor fitted with metal blade, add 2 tablespoon melted butter & sugar and crush them to a fine powder. If they look dry add a little more batter.
- Place a heaping tablespoon of crushed ginger snaps in each liner and press down using back of a cup or spoon. Set aside.
- In a large bowl, add the softened cream cheese and beat on high for 30 seconds
- Next, add rest of the ingredients listed under the filling to the bowl and using a hand mixer, beat until smooth and fluffy.
- Using a ⅓ measuring cup, add the cheesecake filling nearly to the top of the cupcake liners. Leave about ¼th inch from the top. You could also add the filling in a ziplock bag and pour. Once filled, tap the pan a few times to get rid of any air bubbles.
- Once centers are jiggly, switch off the oven. Open the oven door slightly but do not pull out the muffin pan. Let the cheesecakes cool gradually or 2 - 3 minutes or so.
- Pull the muffin tin out and let the cheesecakes cool completely. Cover the muffin tin with a cling film and chill in the fridge for at least 4-6 hours before adding toppings.
- Carefully using a spatula, remove the cheesecakes from the muffin pan and place on serving plate.
- Add toppings. I added whipped cream and ginger cookie on top. You may decorate as you wish.
Notes
- The nutrition facts in the recipe are an indication only.
- Use room temperature cream cheese and eggs. This helps in a smooth lump free cheese filling. Not only his room temperature cream cheese easy to work with, we also don't want a cold cheese filling hitting the oven (cracks will happen).
- Dont overmix the cheese batter. The more you mix, the more air will be incorporated in the batter. These air bubbles lead to cracks.
- Cookies scoops are really helpful in dividing the cheesecake filling between liners.
- Let the cheesecakes gradually cool in an off oven once the centers are jiggly. This way the chances of cracks are avoided.
Nutrition
Calories: 273kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 98mgSodium: 235mgPotassium: 185mgFiber: 1gSugar: 16gVitamin A: 599IUVitamin C: 0.04mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!