GINGERBREAD CHEESECAKE COOKIE CUPS BY JASMINE RECIPE BY TASTY

Gingerbread Cheesecake Cookie Cups By Jasmine Recipe by Tasty image

Provided by McCormick

Yield 12 cookie cups

Number Of Ingredients 22

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1 ½ sticks unsalted butter, room temperature
1 cup light brown sugar
1 large egg
¼ cup molasses
1 teaspoon vanilla extract
2 cups all purpose flour
1 ½ teaspoons McCormick® ground ginger
½ teaspoon McCormick® Ground Nutmeg
1 ½ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® Ground Cloves
¼ teaspoon kosher salt
½ teaspoon baking soda
nonstick cooking spray, for greasing
10 oz cream cheese, room temperature
⅓ cup heavy cream
1 teaspoon vanilla extract
⅓ cup powdered sugar
⅔ cup light brown sugar
½ teaspoon McCormick® ground ginger
McCormick® Ground Cinnamon, plus more for garnish
holiday sprinkle, for garnish
white chocolate shaving, for garnish

Steps:

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.
In a medium bowl, stir together the flour, ginger, nutmeg, cinnamon, cloves, salt, and baking soda.
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.
Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
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.
Bake the cookie cups for 10-12 minutes, or until baked through. Remove from the oven and let cool completely.
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.
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.
Enjoy!