Mini Gingerbread Cheesecakes

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Molasses

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1 1/4 tsp Cinnamon
  • 1 Pinch Cloves
  • 1/2 tbsp Granulated sugar
  • 1/4 tsp Nutmeg
  • 2 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 1/4 tsp Vanilla

• Snacks

  • 1 cup Graham cracker crumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 12 oz Philadelphia cream cheese

Found on bakedbyrachel.com

Description

Ingredients

• 1C graham cracker crumbs (or 6 sheets)
• 1/2 Tbsp granulated sugar
• 2 Tbsp unsalted butter, melted
• 1/4 tsp cinnamon
• 12oz PHILADELPHIA Cream Cheese, softened
• 1/2C light brown sugar
• 3/4 tsp vanilla extract
• 2 Tbsp molasses
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch cloves
• 1 egg
• 1/2C heavy cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350°F. Lightly grease a mini cheesecake pan. In a food processor, combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding 1 small cookie scoop per cavity. Press down firmly to create an even layer. Bake for 5 minutes. Reduce oven temperature to 325°F. In a large bowl or stand mixer, beat together softened cream cheese and sugar. Add vanilla, molasses, salt and remaining spices. Beat until smooth. Finally, add egg. Mix until just combined and no streaks remain. Add one heaping medium scoop to each cheesecake tin cavity. Bake at 325°F for 15-18 minutes. Cool in pan to room temperature, then transfer to the refrigerator to chill thoroughly, at least 6-12 hours. Carefully remove cheesecakes from pan, removing the pan disc from the bottom of each crust. In a medium bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Prior to serving, pipe or spoon whipped cream onto chilled cheesecakes. Serve with optional mini gingerbread cookies. Store cheesecakes chilled.