Here's another treat that you can make for this Christmas or New Year's holiday, gingerbread cheesecake cups! I had an extra Betty Crocker gingerbread package and made some small round cookies as the base for the cheesecake cups. I forgot to take a picture of the cookies, but make sure that the cookies are small enough to fit in the bottom of the cupcake cups. If you don't want to make the gingerbread cookies, then you can probably find some gingerbread snaps/cookies at the store. It's pretty easy to make, but remember to make the gingerbread cookies first and allow to cool before pouring on the cheesecake filling. I also crumbled some gingerbread on top of the cheesecake to give it a special touch. Try these out for any of these festivities and I ensure your family and friends will love it!
2 pkg. ( 8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup Granulated Sugar
1/2 tsp Vanilla Extract
12 Gingerbread Cookies
1) Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer or stand mixer at medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
2) Place 1 cookie in bottom of each of 12 medium paper-lined cupcake cups. Fill evenly with batter.
3) Bake for 20 minutes or until centers are almost set. Immediately sprinkle on some gingerbread cookie crumbles while still hot, so that the crumbs can stick well onto the cheesecake. Let cool and refrigerate for 3 hours or overnight.