Hi friends, I can not believe how close Christmas is getting, only 9 days left! As it gets closer to the 25th I have been testing out some Holiday baking and I found an amazing recipe. I tried it out and it has now become a family favourite that my family has nominated me to make every year. I hope that you like the recipe and try it out for yourself because it is seriously amazing.

Gingerbread Cups:

  • 2 1/4 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup of unsalted butter (room temperature)
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg (room temperature)

Instructions:

  • Preheat oven to 350F
  • In a bowl whisk flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
  • In a separate bowl, a stand mixer is recommended in the original, beat together the molasses, butter, and brown sugar until fluffy and pale. Then beat in the egg until combined.
  • Slowly add the dry ingredients to to wet ingredients until combined.
  • Grease 2 muffin tins. Add 3 tbsp of dough into each and press down so that they are flat.
  • Bake for 9-10 minutes. To check that they are done they should be mostly set but soft in the middle
  • Remove from the oven and immediately after press down the centre to make a well with a small container or jar.
  • Let them cool for 30 minutes.
  • Twist them in the pan to loosen them.

Eggnog Cheesecake Filling:

  • 1 cup whipping cream (cold)
  • 8 oz softened cream cheese
  • 1/2 cup sugar
  • 1/4 eggnog
  • 1/4 tsp ground nutmeg
  • pinch of ground cinnamon

Instructions:

  • Whip heavy cream until stiff peaks.
  • In a separate bowl cream together the sugar and cream cheese until smooth.
  • Add eggnog, nutmeg and cinnamon and beat until incorporated.
  • Fold the cream cheese mixture into the whipped cream mixture.
  • Either pipe or spoon into the gingerbread cups.
  • Set in the fridge for at least 2 hours.

I hope that you enjoyed this recipe. Until next time, xoxo Vienna!

for the original recipe click here

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Written by Vienna

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