Ginger Cheesecakes Recipe

Name: Ginger Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces, weight Cream Cheese, 2/3 cups Granulated Sugar, 2 whole Large Eggs, 1 Tablespoon Unsulphured Molasses, and more.

Yes, Ginger Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Cheesecakes

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