Mini Gingerbread Cheesecakes
Recipe - The Fairway Market Corporate
Mini Gingerbread Cheesecakes
Prep Time20 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1 ½ cups Bowl & Basket graham cracker crumbs OR crushed gingersnap cookies
¼ cup (4 tbsp) Bowl & Basket unsalted butter, melted
2-8 oz containers Bowl & Basket cream cheese, at room temp
1 cup Bowl & Basket granulated sugar
2 large Bowl & Basket eggs, at room temp
1 tsp Bowl & Basket vanilla extract
2 tbsp molasses
1 tsp Bowl & Basket ground ginger
1 tsp Bowl & Basket ground cinnamon
½ tsp Bowl & Basket ground nutmeg
¼ tsp Bowl & Basket ground cloves
Directions
- Preheat the oven to 325 and line one 12 cup muffin pan with paper liners.
- Combine crumbs and melted butter in a small bowl until crumbs are evenly coated with butter. Place 2 tbsp of crumb mixture into the bottom of each paper liner and press down with the edge of a spoon or small glass. Set aside.
- In a large bowl, beat cream cheese until smooth and fluffy, at least 30 seconds, then beat in granulated sugar until well mixed, another minute or so. Beat in eggs, one at a time, until well incorporated, being sure to pause and scrape down the sides of the bowl as needed. In a small, separate bowl whisk together molasses, ginger, cinnamon, nutmeg and cloves until smooth. Beat this mixture into the cheesecake mixture.
- Divide the cheesecake mixture evenly between the 12 muffin pan cavities, being sure to fill each of them to the top. Gently tap the pan on the counter to remove air bubbles, then bake at 325 for 20-24 minutes or until the edges are set but the centers still have a little wiggle to them. Remove from the oven and let cool for 1 hr undisturbed before refrigerating for at least 6 hours or up to overnight before serving.
- To serve, gently remove paper liners (if desired) and top with whipped cream and sprinkles.
20 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Bowl & Basket Graham Cracker Crumbs, 13.5 oz
$2.99$0.22/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$5.29$5.29/lb
Bowl & Basket Plain Cream Cheese, 8 oz
$2.49$0.31/oz
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
Bowl & Basket Cage Free Liquid Egg Whites, 16 oz
$3.49$0.22/oz
Not Available
Sultan Pomegranate Molasses
$4.99$0.53/fl oz
Not Available
Not Available
Not Available
Not Available
Directions
- Preheat the oven to 325 and line one 12 cup muffin pan with paper liners.
- Combine crumbs and melted butter in a small bowl until crumbs are evenly coated with butter. Place 2 tbsp of crumb mixture into the bottom of each paper liner and press down with the edge of a spoon or small glass. Set aside.
- In a large bowl, beat cream cheese until smooth and fluffy, at least 30 seconds, then beat in granulated sugar until well mixed, another minute or so. Beat in eggs, one at a time, until well incorporated, being sure to pause and scrape down the sides of the bowl as needed. In a small, separate bowl whisk together molasses, ginger, cinnamon, nutmeg and cloves until smooth. Beat this mixture into the cheesecake mixture.
- Divide the cheesecake mixture evenly between the 12 muffin pan cavities, being sure to fill each of them to the top. Gently tap the pan on the counter to remove air bubbles, then bake at 325 for 20-24 minutes or until the edges are set but the centers still have a little wiggle to them. Remove from the oven and let cool for 1 hr undisturbed before refrigerating for at least 6 hours or up to overnight before serving.
- To serve, gently remove paper liners (if desired) and top with whipped cream and sprinkles.