Ginger Cheesecakes

Name: Ginger Cheesecakes
Ingredients: 16 ounces, weight Cream Cheese; 2/3 cups Granulated Sugar; 2 whole Large Eggs; 1 Tablespoon Unsulphured Molasses; 1-1/2 teaspoon Ground Ginger; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1 pinch Salt; 12 whole Gingersnap Cookies; Whipped Topping, To Serve (optional)

10 ingredients

7 steps

Ingredients

16 ounces, weight Cream Cheese
2/3 cups Granulated Sugar
2 whole Large Eggs
1 Tablespoon Unsulphured Molasses
1-1/2 teaspoon Ground Ginger
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Cloves
1 pinch Salt
12 whole Gingersnap Cookies
Whipped Topping, To Serve (optional)

Directions

1

Preheat oven to 375 degrees.
2

Line 12 muffin cups with cupcake liners.
3

In a large mixing bowl, beat cream cheese, sugar and eggs until fluffy. Add molasses and spices and mix until well blended.
4

Place a gingersnap cookie in the bottom of each cupcake liner. Fill 2/3 full with cream cheese mixture.
5

Bake for 15 - 20 minutes.
6

Allow the cheesecakes to cool on a cooling rack. Then chill thoroughly in the refrigerator for at least 4 hours or overnight.
7

Serve topped with whipped cream. I also like to add a light dusting of nutmeg.