Gingerbread Cheesecake Cookie Cups By Jasmine

Name: Gingerbread Cheesecake Cookie Cups By Jasmine
Yield: 12
Ingredients: 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; 1 ½ teaspoons McCormick® Ground Cinnamon, plus more for garnish; holiday sprinkle, for garnish; white chocolate shaving, for garnish

Recipe by McCormick from tasty.co

Desserts

Ingredients

12 servings

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1 ½ sticks unsalted butter, room temperature
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1 cup light brown sugar
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1 large egg
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¼ cup molasses
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1 teaspoon vanilla extract
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2 cups all purpose flour
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1 ½ teaspoons McCormick® ground ginger
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½ teaspoon McCormick® Ground Nutmeg
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1 ½ teaspoons McCormick® Ground Cinnamon
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¼ teaspoon McCormick® Ground Cloves
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¼ teaspoon kosher salt

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½ teaspoon baking soda
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nonstick cooking spray, for greasing
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10 oz cream cheese, room temperature
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⅓ cup heavy cream
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1 teaspoon vanilla extract
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⅓ cup powdered sugar
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⅔ cup light brown sugar
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½ teaspoon McCormick® ground ginger
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1 ½ teaspoons McCormick® Ground Cinnamon, plus more for garnish
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holiday sprinkle, for garnish
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white chocolate shaving, for garnish

Instructions

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!