Lemon Poppyseed Cheesecake Cupcakes |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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These have a soft gingersnap crust, lemon cheesecake and delicious frosting...perfect for a spring dessert. I use Cracked Gingersnap Cookies, but don't roll them in cinn/sugar. I found this on , she made the recipe for Paula Deen and it looks sooo good! Enjoy! Ingredients:
3 teaspoons brown sugar |
1 1/2 cups crushed gingersnaps |
6 tablespoons unsalted butter, melted |
2 (8 ounce) packages cream cheese, room temperature |
1 cup sugar |
2 eggs |
1 cup sour cream |
zest from 4 small lemon (approximately 2 tablespoons) |
1/2 teaspoon ground ginger |
2 teaspoons poppy seeds |
1 cup heavy whipping cream |
2/3 cup sugar |
1/2 teaspoon ground ginger |
colored crystal sugar (optional) |
gingersnap cookie (optional) |
Directions:
1. Preheat oven to 350°F.
2. Mix all crust ingredients together in a small bowl until they begin to stick together.
3. Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
4. Bake for 10 minutes. Set aside to cool.
5. Preheat oven to 325°F.
6. Mix cream cheese and sugar until integrated.
7. Mix in eggs, one at a time, mix in sour cream.
8. Add zest, ginger, and poppy seeds.
9. Spoon mixture over pre-baked crusts, bake for 30 minutes.
10. Remove cheesecakes from oven and allow to come to room temperature.
11. Place in the refrigerator to chill.
12. Whip heavy whipping cream and sugar until light and fluffy.
13. Mix in ginger.
14. Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.
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