Here is what you'll need!
MINI GINGERBREAD CHEESECAKES
Servings: 18
INGREDIENTS
16 ounces (2 packages) cream cheese, softened
½ cup sour cream
⅓ cup sugar
1 teaspoon vanilla
2 eggs
2 tablespoons molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
Gingersnaps
Cupcake liners
PREPARATION
Preheat oven to 300˚F/150˚C.
Place gingersnaps in bottom of each liner, then set aside.
Beat cream cheese, sugar, and vanilla until fluffy.
Add eggs one at a time.
Add in molasses and spices.
Pour mixture over gingersnaps.
Bake for 20 minutes.
Sprinkle with crushed gingersnaps.
Enjoy!
