Snappy Ginger-Maple Cheesecake Cups

Gingersnaps add excitement as a bottom crust for deliciously rich individual cheesecakes drizzled with caramel.

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

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
  • 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 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 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 Just before serving, drizzle caramel topping over each cheesecake. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    180
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    140mg
    140%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    0g
    0%
      Sugars
    11g
    11%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    1 Fruit; 1 Other Carbohydrate; 1/2 High-Fat Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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