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Gingerbread Cheesecake-Guest Post

Hi Everyone,

Every year at this time I get the worse craving for Gingerbread. I love Gingerbread cookies but I am just not a cookie cutter person, so today I share with you a guilt-free easy Gingerbread Cheesecake.

The cheesecake is creamy, smooth and for a little added sweetness I added some mini chocolate chips on top. They just scream Christmas! I can’t wait for Christmas!!! I’m like a little kid this time of year! All the shopping, baking and holiday parties, I just can’t get enough! I made these mini gingerbread cheesecakes in a muffin pan. It’s portion control, cooks fast and you can serve them as a little dessert after your holiday meal.

All you have to do is unwrap and serve. Normally when I make mini cheesecakes I’ll put a little cookie on the bottom for a crust, however between you and I, I forgot to do that. However they turned out great! If you want to add a gingersnap cookie, that would be perfect with this cheesecake.

I just love the little crinkly top of the cheesecake. I know some bakers frown against cracks in there cheesecakes but I think it gives them character. But I must admit I really love the chocolate chips. When you bite into it, they just melt in your mouth.

Gingerbread Cheesecake

Ingredients:
8 oz fat cream cheese, at room temperature
3 tsp. stevia or 1/4 cup sugar
1 tsp vanilla extract
1 large egg, at room temperature or 1/4 cup egg substitute
1/2 cup greek yogurt, plain
pinch of salt
2 tsp unsulfured molasses
1/4 tsp. ground ginger
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 dash ground cloves
1 1/2 tbsp. mini chocolate chips

Directions:
Preheat oven to 275F
Line a standard muffin tin with 9 muffin foil liners and lightly spray with cooking spray.
In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt beat until combined. Beat in yogurt, molasses, ginger, cinnamon, nutmeg and cloves.
Evenly pour cheesecake batter into muffin cups and sprinkle with chocolate chips.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Makes 9 Mini Cheesecakes

Calories per cheesecake: 52.9, Fat: .07, Cholesterol: 4.5, Sodium: 150, Potassium: 59.7, Carbs: 4.8, 3.1, Protein: 5.5

Have a wonderful day!

Happy Holidays,

Jennifer

Thank you Jennifer for the wonderful post. Please check out more of Jennifer’s delicious recipes at Peanut Butter and Peppers.

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One Response to Gingerbread Cheesecake-Guest Post

  1. 1
    Suzanne says:

    Delicious looking! Gorgeous photos. Really loved this post!

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