Description
These Mini Gingerbread Cheesecakes are a festive and creamy holiday treat featuring a spiced graham cracker crust, rich gingerbread-flavored cheesecake filling, and luscious homemade whipped cream topping. Perfectly portioned in muffin liners, they offer classic seasonal flavors with a smooth texture and a delightful hint of molasses and warming spices.
Ingredients
Scale
Graham Cracker Crust
- 1 1/4 cup Graham cracker crumbs (about 1 packet of crackers)
- 1/8 cup Brown sugar, packed (light or dark)
- 1/2 tsp Ground cinnamon
- 5 TBSP Unsalted butter, melted
Gingerbread Cheesecake
- 16 oz Cream cheese, room temperature
- 1/2 cup Brown sugar, packed (light or dark)
- 1/4 cup Sour cream, room temperature
- 1/4 cup Unsulfured molasses
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 2 Large eggs, room temperature
Whipped Cream
- 1 cup Heavy cream
- 2 TBSP Powdered sugar
- 1/2 tsp Pure vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line a muffin pan with 12 muffin liners and set aside.
- Make the graham cracker crumbs: Using a blender, finely blend the graham crackers into crumbs. In a bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter using a fork. Scoop 1 tablespoon of this mixture into each muffin liner.
- Press the crust: Use the back of a spice jar or a measuring cup to firmly compact the crust mixture into the bottom of each muffin liner. Set aside.
- Beat cream cheese and sugar: With a mixer, beat the cream cheese on high speed for 1 minute until smooth. Add the brown sugar and beat again on high for another minute. Scrape down the bowl sides to ensure even mixing.
- Add flavorings and eggs: Mix in the sour cream, molasses, cinnamon, ginger, and nutmeg on medium speed until combined and smooth. Add the eggs one at a time, mixing on low speed just until combined after each addition.
- Fill the crusts: Using a 3-ounce cookie scoop, fill each prepared muffin liner with the cheesecake batter, filling them all the way to the top.
- Bake the cheesecakes: Place the muffin pan in the oven and bake for 20-25 minutes. The cheesecakes are done when the centers have a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecakes sit inside for 15 minutes.
- Cool and chill: Transfer the pan to a cooling rack and let the cheesecakes cool completely. Keep the liners on, cover, and refrigerate for at least 6 hours or overnight for best results.
- Prepare whipped cream: Chill a metal mixing bowl and whisk attachment in the freezer for 10 minutes. Meanwhile, remove the liners from the cheesecakes.
- Whip cream topping: In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form.
- Pipe whipped cream: Top each cheesecake with the whipped cream, piping as desired.
Notes
- Remove ingredients from the refrigerator about 2 hours before baking to bring them to room temperature.
- The cheesecakes develop the best texture and flavor when chilled overnight.
- For best presentation, pipe the whipped cream on the day you plan to serve the cheesecakes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
