Karina Sharma
1 cup ginger crumbs, 2 tbsp sugar, 3 tbsp butter, 16 oz cream cheese, ½ cup sour cream, ¼ cup brown sugar, 2 eggs, 1 tsp ginger, ½ tsp cinnamon, ½ tsp vanilla.
Combine ginger snap crumbs, sugar, and melted butter, then press into muffin tins lined with cupcake liners.
Blend cream cheese, sour cream, brown sugar, eggs, and spices until smooth and creamy.
Fill the crust with the filling and bake at 325°F for 18-20 minutes. Let cool.
Chill for 2 hours, then decorate with whipped cream, cinnamon, or gingerbread cookies.
These mini gingerbread cheesecakes are the perfect holiday dessert.