Gingerbread Cheesecakes

Gingerbread Cheesecakes

Last year for Christmas, I made cupcake-sized cheesecakes that got rave reviews from many of my family members (our extended family gets together on Christmas – one of my very favorite traditions).  I had a feeling that there would be a mutiny if I didn’t make some again this year, but I thought it would be fun to switch up the flavor.  I still have yet to decide what version I’ll make for Christmas day (there are too many great choices), but these gingerbread cheesecakes are definitely in the running.  Or, maybe I have decided and I just don’t want to give it away for my family.  See, I can be tricky : )

Ingredients

  • 1 cup gingersnap crumbs
  • 2 tablespoons unsalted butter, melted
  • ⅛ cup granulated sugar
  • 1 pound (16 ounces) cream cheese, room temperature
  • ¾ cups granulated sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ⅛ cup unsulfured molasses
  • pinch of salt
  • ¾ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • dash of cloves
  • fresh whipped cream, optional
  • sprinkle of nutmeg, optional
  • mini gingerbread men, optional
Read the whole recipe on Cookie Monster Cooking