Gingerbread cheesecake cookie cups by jasmine

Step 1

In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy, about 3 minutes. Add the egg, molasses, and vanilla, and beat until combined, 2 minutes.

Step 2

In a medium bowl, stir together the flour, ginger, nutmeg, cinnamon, cloves, salt, and baking soda.

Step 3

Add the dry ingredients to the wet ingredients, one-third at a time, and mix until just combined. Chill the dough in the refrigerator for 45–60 minutes.

Step 4

Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.

Step 5

Divide the cookie dough into 12 equal portions and roll into balls. Press a dough ball into the bottom of each prepared muffin cup, pressing against the bottom and up the sides. Freeze for 10–15 minutes, until solid.

Step 6

Bake the cookie cups for 10–12 minutes, or until baked through. Remove from the oven and let cool completely.

Step 7

Meanwhile, make the cheesecake filling: In a medium bowl, whip together the cream cheese, heavy cream, vanilla, powdered sugar, brown sugar, ginger, and cinnamon with an electric hand mixer until smooth, about 5 minutes. Transfer the filling to a piping bag fitted with your tip of choice and refrigerate for about 10 minutes.

Step 8

Fill the cookie cups with the cheesecake filling. Garnish with holiday sprinkles and/or a sprinkle of cinnamon and/or white chocolate shavings. Refrigerate until ready to serve.

Step 9

Enjoy!