Mini Gingerbread Cheesecakes

Ingredients

• 15 ginger snaps
• 2 tablespoon butter
• 1 tablespoon granulated sugar
• 8 oz cream cheese full fat, at room temperature
• 1 large egg
• 1 egg yolk
• ⅓ cup powdered sugar
• 1 tablespoon molasses
• ½ teaspoon ground cinnamon
• 2 pinches ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon all spice
• ¼ teaspoon nutmeg powder freshly grated
• ½ teaspoon green cardamom powder
• pinch of salt
• Whipped Cream, Ginger bread Cookies etc

Steps

1. Line a muffin/cupcake pan with liners and preheat oven to 350F.
2. Add the ginger snaps to a food processor fitted with metal blade, add 2 tablespoon melted butter & sugar and crush them to a fine powder. If they look dry add a little more batter.
3. Place a heaping tablespoon of crushed ginger snaps in each liner and press down using back of a cup or spoon. Set aside.
4. In a large bowl, add the softened cream cheese and beat on high for 30 seconds
5. Next, add rest of the ingredients listed under the filling to the bowl and using a hand mixer, beat until smooth and fluffy.
6. Using a ⅓ measuring cup, add the cheesecake filling nearly to the top of the cupcake liners. Leave about ¼th inch from the top. You could also add the filling in a ziplock bag and pour. Once filled, tap the pan a few times to get rid of any air bubbles.
7. Once centers are jiggly, switch off the oven. Open the oven door slightly but do not pull out the muffin pan. Let the cheesecakes cool gradually or 2 – 3 minutes or so.
8. Pull the muffin tin out and let the cheesecakes cool completely. Cover the muffin tin with a cling film and chill in the fridge for at least 4-6 hours before adding toppings.
9. Carefully using a spatula, remove the cheesecakes from the muffin pan and place on serving plate.
10. Add toppings. I added whipped cream and ginger cookie on top. You may decorate as you wish.