Gingerbread Cookie Cups With Pumpkin Cheesecake Filling Recipes

GINGERBREAD COOKIE CUPS WITH PUMPKIN CHEESECAKE FILLING

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a mini muffin tin by greasing it with butter (or your favourite baking spray).
• Add the butter and sugar to the bowl of your stand mixer (or use a hand mixer if you prefer) and beat on high until creamy and smooth.
• Beat in the egg and molasses on medium speed, scraping down the sides of the bowl until it's all incorporated.
• Add the flour, salt, baking soda, cinnamon, ginger, and cloves, and mix on low speed just until incorporated.
• Roll the dough into small balls (just under 1 tablespoon each), dip in the white sugar and place in the mini muffin cups. Press your thumb into the cookie balls to spread the cookies slightly into the mini muffin cups (don't worry about this too much - you can re-shape them after baking while they're hot!).
• Bake at 350 degrees for about 10 minutes.
• While the cookies are hot from the oven, press the back of a teaspoon into the top of each cookie to create a cup shape.
• Let the cookie cups cool completely in the mini muffin cups before removing. This will help them keep their shape.
• While the cookie cups cool, make the cheesecake filling by adding the cream cheese, pumpkin pie filling and powdered sugar to a bowl.
• Whip on high speed until smooth.
• Fold in the whipped cream just until it disappears and the mixture begins to grow in volume slightly and become light and fluffy.
• Pipe the filling into the cooled cookie cups with your choice of piping bag and tip (or simply spoon it in if you prefer).
• Top with caramel sauce, gingerbread men sprinkles or toffee bits for an extra decadent holiday flair!

CHEESECAKE COOKIE CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
• Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
• Bake for 10-15 minutes.
• In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
• Fold in the whipped topping.
• Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
• Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
• Serve with chocolate syrup or fresh fruit.
• Enjoy!

GINGERBREAD CHEESECAKE COOKIE CUPS BY JASMINE RECIPE BY TASTY

Steps:

• 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!

DIANNE'S PUMPKIN COOKIE CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups.
• Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk. Set the mixer to low speed and and gradually beat in flour mixture, beating just until the dough comes together.
• Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups.
• Bake in the preheated oven until edges start to turn golden brown, 8 to 10 minutes. Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon measure to press a small depression into the top of each cookie. Let the cookies cool for 5 minutes in pan before removing to finish cooling on a rack. It helps to give the cookies a little twist as you lift them out.
• Beat cream cheese with 1 cup confectioners' sugar in a bowl with an electric mixer until smooth. Slowly beat in pumpkin puree until thoroughly combined. Beat in remaining 2 3/4 cups confectioners' sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin mixture into each cookie cup.

GINGERBREAD-PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In a small bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Reserve 1 cup dough for topping; press remaining mixture onto bottom of a greased 9-in. square baking pan., For cheesecake batter, in a small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in pumpkin and spices. Add egg; beat on low speed just until blended. Pour over crust., Drop reserved dough by tablespoonfuls over cheesecake batter. Sprinkle with remaining sugar., Bake 25-30 minutes or until center is almost set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Cut into bars.