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Gingerbread Spice Cheesecake Cups: A Delicious Holiday Dessert

  • Total Time: 295 minutes
  • Yield: 12 cheesecake cups 1x

Description

Festive mini cheesecakes with a spiced gingerbread crust and creamy filling, perfect for the holidays!

Ingredients

Scale
  • 1 ½ cups gingerbread cookie crumbs (about 20 gingerbread cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 24 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ? teaspoon ground nutmeg
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Mini gingerbread men
  • Cinnamon sticks
  • Sprinkles

Instructions

  1. Crush gingerbread cookies into fine crumbs using a food processor or rolling pin.
  2. In a medium bowl, combine gingerbread crumbs, melted butter, granulated sugar, and cinnamon. Mix until moistened.
  3. Line a 12-cup muffin tin with paper liners. Press about 2 tablespoons of the crumb mixture into each liner, creating a solid base.
  4. (Optional) Pre-bake the crust at 350°F (175°C) for 5-7 minutes for a crispier crust. Let cool slightly.
  5. In a large bowl, beat softened cream cheese until smooth and creamy.
  6. Gradually add granulated sugar and beat until light and fluffy.
  7. Add eggs one at a time, beating well after each addition. Be careful not to overmix.
  8. Add sour cream, molasses, and vanilla extract. Beat until just combined.
  9. Add ground ginger, cinnamon, cloves, and nutmeg. Beat until spices are evenly distributed.
  10. Spoon cheesecake filling evenly into the prepared cupcake liners, filling each liner almost to the top.
  11. (Recommended) Bake in a water bath: Wrap the bottom of the muffin tin tightly with aluminum foil. Place the wrapped muffin tin inside a larger baking pan. Carefully pour hot water into the larger baking pan until it reaches about halfway up the sides of the muffin tin.
  12. Bake at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
  13. Turn off the oven and crack the oven door slightly. Let the cheesecake cups cool in the oven for 1 hour.
  14. Remove from the oven and let cool completely at room temperature.
  15. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  16. Chill your mixing bowl and whisk in the freezer for about 15-20 minutes.
  17. In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract.
  18. Beat on medium speed until stiff peaks form. Be careful not to overwhip.
  19. Gently remove cheesecake cups from the muffin tin and peel off the paper liners.
  20. If using, pipe or spoon whipped cream onto the top of each cheesecake cup.
  21. Garnish with mini gingerbread men, cinnamon sticks, sprinkles, or other festive toppings.
  22. Serve chilled and enjoy!

Notes

  • Softening the cream cheese is crucial for a smooth cheesecake filling.
  • Baking in a water bath is highly recommended to prevent cracking.
  • Chilling the cheesecake cups completely allows them to set properly and develop their flavor.
  • Chilling the bowl and whisk before making whipped cream helps it whip up faster and hold its shape better.
  • Don’t overmix the cheesecake batter after adding the eggs, as this can cause the cheesecakes to crack during baking.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

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Find it online: https://recipes2make.com/gingerbread-spice-cheesecake-cups/