Mini Gingerbread Cheesecakes are one of my favorite mini holiday cheesecakes to whip up. They have the perfect balance of spice from the nutmeg, cinnamon, and ginger and a big punch of flavor from the molasses.
Preheat oven to 350 degrees F and line a cupcake pan with paper liners.
In a large bowl, add the the graham cracker crumbs, butter, sugar, and cinnamon. Mix until the mixture looks like wet sand.
Add 1 tablespoon of crust mixture into each paper liner. Use a flat-bottomed measuring cup, glass, or medicine cup to press the crust firmly and evenly into the bottom of the liner.
Place in the fridge to firm up while preparing the cheesecake batter.
Cheesecake
In a large bowl, add the cream cheese. Using a hand mixer on medium speed, beat until smooth. Scrape down the sides of the bowl.
Add in the brown sugar, flour, nutmeg, cinnamon, and ginger. Continue to mix with hand mixer until well combined. Scrape down the sides and bottom of the bowl.
Add in the vanilla extract, molasses, and egg. Beat just until everything is incorporated and the egg is just combined. Scrape down the sides and stir in any remaining bits.
Add 2 ½ tablespoons of cheesecake batter in each paper liner.
Place the cupcake pan in the preheated oven and bake for 20 minutes or until the center has set on the cheesecakes.
Remove from the oven and allow the cheesecakes to cool to room temperature before removing from the pan.
Place the cheesecakes in the fridge for at least 3 hours but preferrable overnight to firm up.
Before serving, top with fresh whipped cream, sprinkles, and gingerbread man decorations.