Gingerbread

Mini gingerbread cheesecakes combine spiced cheesecake with a pecan graham cracker crust and gingersnap crumble topping into one bite-sized holiday treat!

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Graham Crackers

Blend crust in a food processor until the crumbs begin to stick together.

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Press crust into muffin liners and bake at 375°F for 5 minutes.

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Make the cheesecake. Mix ingredients on medium until smooth, adding eggs last and mixing on low speed just until combined.

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Spoon cheesecake onto the crusts so that muffin liners are ¾ filled.

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Bake at 325°F for 20 minutes or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan.

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Let the cheesecakes cool completely, then chill them for at least 2 hours.

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Top chilled cheesecakes with gingersnap cookie crumbles, whipped cream, and a dusting of nutmeg.

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Click the Link Below for the Full Recipe

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Gingerbread

Cheesecakes

Mini

Mini gingerbread cheesecakes combine spiced cheesecake with a pecan graham cracker crust and gingersnap crumble topping into one bite-sized holiday treat!

Click for Recipe

Graham Crackers

Brown Sugar

Eggs

Cream Cheese

Butter

Gingersnaps

Heavy Cream

Pecans

Sour Cream

Sugar

Molasses

Spices

Cornstarch

Vanilla

Heavy Cream

Nutmeg

10x Sugar

Blend crust in a food processor until the crumbs begin to stick together.

Step 1

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Press crust into muffin liners and bake at 375°F for 5 minutes.

Step 2

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Make the cheesecake. Mix ingredients on medium until smooth, adding eggs last and mixing on low speed just until combined.

Step 3

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Spoon cheesecake onto the crusts so that muffin liners are ¾ filled.

Step 4

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Bake at 325°F for 20 minutes or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan.

Step 5

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Let the cheesecakes cool completely, then chill them for at least 2 hours.

Step 6

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Top chilled cheesecakes with gingersnap cookie crumbles, whipped cream, and a dusting of nutmeg.

Step 7

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Click the Link Below for the Full Recipe