Gingerbread Cheesecake Cookie Cups Recipe
Imagine biting into the warm spice of gingerbread combined with the smooth richness of cheesecake all in one delectable treat. That’s precisely what you get with these gingerbread cheesecake cookie cups. Perfect for holiday gatherings or a cozy night in, this recipe blends traditional flavors with a modern twist that is sure to impress both family and friends.
When I first attempted this recipe, it quickly became a family favorite. The inspiration came one snowy evening during the holidays. As the snowflakes gently fell outside, I wanted to bake something that would fill our home with warmth and nostalgia. My grandmother used to bake gingerbread cookies, and my mother always loved cheesecake. It was this blend of generations past that created the delicious magic we now adore every winter.
Why You’ll Love This Recipe
This recipe stands out for a myriad of reasons. Firstly, it combines the festive flavors of gingerbread with the creamy decadence of cheesecake, creating a unique dessert experience. It’s also exceptionally fun to make, a perfect activity for families or groups during the holiday season. Additionally, the cookie cups are conveniently portioned, making them suitable for parties with minimal mess. Each bite encapsulates a mini holiday celebration with a perfect balance of sweetness and spice.
Ingredients Notes
The heart of this recipe lies in its simple yet flavorful ingredients. Gingerbread spices, such as ginger, cinnamon, and nutmeg, are essential for that holiday aroma. For the cheesecake filling, a good quality cream cheese ensures a creamy texture. You can substitute dark brown sugar for some of the granulated sugar if you prefer a deeper molasses flavor. As for sourcing, opt for fresh spices when possible, as they truly enhance the flavor profile.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Prepare a muffin tin by lightly greasing it or lining it with paper cups.
Step 2
In a large mixing bowl, combine flour, baking soda, ginger, cinnamon, and nutmeg. In a separate bowl, beat butter and sugars together until creamy, then add eggs and molasses, mixing well.
Step 3
Gradually sift the dry ingredients into the wet, stirring until combined. Scoop the dough into the muffin tin, pressing down slightly to form cookie cups.
Step 4
For the cheesecake filling, beat together cream cheese, sugar, and vanilla extract until smooth. Spoon this mixture into the center of each cookie cup.
Step 5
Bake for 12-15 minutes until the edges are golden and the cheesecake is set. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Storage Options
Store these cookie cups in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze them. To freeze, place them in a sealed container with parchment paper between layers. To reheat, let them thaw at room temperature and then warm them slightly in a microwave or a warm oven before serving.
Variations & Substitutions
For a gluten-free option, substitute the all-purpose flour with a gluten-free baking mix. If you’re vegan, replace the cream cheese with a vegan alternative and use flax eggs in place of eggs. For a citrus twist, add a hint of orange zest to both the cookie dough and the cheesecake filling.
Frequently Asked Questions
Can I use store-bought cookie dough for this recipe? Yes, you can use store-bought gingerbread or sugar cookie dough to save time. Just ensure it’s spread evenly in the muffin tin and adjust baking time as needed.
Is there a way to make this cheesecake filling less sweet? Absolutely! You can reduce the sugar in the cheesecake filling by half, or substitute it with a sugar alternative like Stevia. The creaminess will still balance nicely with the spiced cookie base.
What can I do if the cookie cups break while removing them from the tin? Allow them to cool slightly longer in the tin before transferring, as this helps them firm up. Also, ensure the tin is well-greased, or try using silicone molds for easier removal.
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Gingerbread Cheesecake Cookie Cups Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp baking soda
- 0.25 cup unsalted butter softened
- 0.5 cup brown sugar packed
- 1 large egg
- 0.25 cup molasses
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 0.5 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix flour, ginger, cinnamon, cloves, and baking soda.
- In a separate bowl, beat butter and brown sugar until creamy.
- Add egg and molasses to the butter mixture and mix well.
- Gradually add dry ingredients to the wet ingredients and mix until combined.
- Shape dough into small balls and press into the muffin tin to form cups.
- Bake for 10 minutes or until edges are firm.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Stir in vanilla extract.
- Fill cooled cookie cups with cheesecake mixture.
- Chill in the refrigerator for 30 minutes before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
