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Snappy Ginger-Maple Cheesecake Cups

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Snappy Ginger-Maple Cheesecake Cups
  • Prep 15 min
  • Total 1 hr 25 min
  • Ingredients 8
  • Servings 12
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Gingersnaps add excitement as a bottom crust for deliciously rich individual cheesecakes drizzled with caramel.
Updated Jul 22, 2010

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

Steps

  • 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

180 Calories, 12g Total Fat, 4g Protein, 13g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
7g
35%
Cholesterol
65mg
22%
Sodium
140mg
6%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
11g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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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