Ingredients
Scale
- 1 ½ cups ginger snap cookies, crushed
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Whipped cream
- Crushed ginger snap cookies, for garnish
- Ground cinnamon, for a sprinkle on top
Instructions
- Preheat the oven to 325°F (160°C).
- Mix crushed ginger snap cookies, melted butter, and sugar until similar to wet sand. Press into muffin tin liners.
- Bake crusts for 8-10 minutes and let cool.
- Beat cream cheese and sugar until smooth; add eggs one at a time.
- Mix in vanilla, sour cream, ginger, cinnamon, nutmeg, and salt until smooth.
- Pour filling over cooled crusts, filling each about 3/4 full.
- Bake for 18-20 minutes until edges are set; cool in pan for 10-15 minutes, then cool completely on a wire rack.
- Chill in the fridge for at least 3 hours.
- Top with whipped cream and garnish with crushed ginger snap cookies and ground cinnamon before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature cream cheese and eggs for a smooth filling.
Avoid overmixing to prevent cracks in the cheesecake.
Consider baking in a water bath to maintain moisture and achieve even baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
- Cholesterol: 60