Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup molasses
- Whipped cream (for topping)
- Gingerbread cookies (for garnish)
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined.
- Press the mixture into the bottom of mini cheesecake pans or muffin tins.
- Beat the cream cheese and 1/2 cup sugar in a large bowl until smooth and creamy.
- Add vanilla, ginger, cinnamon, and nutmeg, blending until fully incorporated.
- Add eggs, one at a time, mixing well after each addition.
- Stir in molasses until combined.
- Pour the cheesecake batter into the prepared crusts, filling them to about ¾ full.
- Bake for 15-20 minutes or until the centers are just set.
- Let cool completely before refrigerating for at least 2 hours.
- Top with whipped cream and crumble gingerbread cookies on top just before serving.
Notes
For best results, let cream cheese soften, don’t overmix after adding eggs, and chill thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian