– 1 ¼ cup Graham cracker crumbs 1 packet of cracker – ⅛ cup Brown sugar packed light or dark – ½ teaspoon Ground cinnamon – 5 tablespoon Unsalted butter melted – 16 oz Cream cheese room temperature – ½ cup Brown sugar packed light or dark – ¼ cup Sour cream room temperature – ¼ cup Unsulfured molasse – 2 teaspoon Ground cinnamon – 2 teaspoon Ground ginger – ½ teaspoon Ground nutmeg – 2 Large eggs room temperature – 1 cup Heavy cream – 2 tablespoon Powdered sugar – ½ teaspoon Pure vanilla extract
Preheat oven to 325°F. Use 12 muffin liners. Set aside.Make fine graham cracker crumbs using a blender. Combine crumbs, brown sugar, cinnamon, and melted butter with a fork. In each muffin tin, scoop 1 spoonful.
1
Compact the crust with the back of a spice jar or ⅛ measuring cup. Set aside.Beat cream cheese on high for 1 minute with a mixer. Add brown sugar and beat for 1 minute on high. Scrape bowl.
2
Add sour cream, molasses, cinnamon, ginger, and nutmeg. Beat smooth and blended. Add eggs one at a time and mix on low until mixed.Scoop cheesecake batter into muffin liners with a 3 oz cookie scoop. Fill it completely.
3
Bake 20–25 minutes. The cheesecakes are done when the center jiggles somewhat. Let the cheesecakes rest for 15 minutes after turning off the oven and opening the door.
4
Cool fully on a rack. Wrap and chill 6–12 hours. Freeze metal mixing bowl and whisk attachment for 10 minutes. Remove cheesecake liners while you wait.
5
Combine heavy cream, powdered sugar, and vanilla. High-beat till stiff peaks appear.Pipe whipped cream on cheesecakes.
6