Snappy Ginger-Maple Cheesecake Cups

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  • 15 min prep time
  • 1 hr 25 min total time
  • 8 ingredients
  • 12 servings

Ingredients

12
(1 1/2-inch) crisp gingersnap cookies
1
(8-oz.) pkg. cream cheese, softened
1
(3-oz.) pkg. cream cheese, softened
1/3
cup firmly packed brown sugar
1/4
teaspoon imitation maple flavor
2
eggs
1/3
cup sour cream
2
tablespoons caramel ice cream topping

Directions

  1. 1 Heat oven to 350°F. Line 12 muffin cups with foil baking cups. Place 1 cookie, flat side down, in each foil-lined cup.
  2. 2 In small bowl, combine both packages of cream cheese and brown sugar; beat well. Add maple flavor and eggs; beat 2 minutes or until smooth. Beat in sour cream. Divide cream cheese mixture evenly into cookie-lined cups, filling each about 3/4 full.
  3. 3 Bake at 350°F. for 15 to 20 minutes or until center is just set. Cool 30 minutes before removing from pan. Cool 20 minutes or until completely cooled.
  4. 4 Just before serving, drizzle caramel topping over each cheesecake. Store in refrigerator.

Notes

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Nutrition Information

Recipe Step Photos

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