Lemon Poppyseed Cheesecake Cupcakes

By Texaschef11

Ingredients

• Gingersnap Crust Ingredients:
• 3 teaspoons brown sugar
• 1 1/2 cups crushed gingersnaps
• 6 tablespoons unsalted butter, melted
• Gingersnap Crust Directions:
• Preheat oven to 350 F.
• Mix all ingredients together in a small bowl until they begin to stick together.
• Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• Bake for 10 minutes.
• Cheesecake Ingredients:
• 2 (8-oz.) packages cream cheese, room temperature
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• Zest from 4 small lemons (approximately 2 tablespoons)
• 1/2 teaspoon ground ginger
• 2 teaspoons poppy seeds

Preparation

Step 1

Cheesecake Directions:
Preheat oven to 325 F.
Mix cream cheese and sugar until integrated.
Mix in eggs, one at a time.
Mix in sour cream.
Add zest, ginger, and poppy seeds.
Spoon mixture over pre-baked crusts.
Bake for 30 minutes.
Remove cheesecakes from oven and allow to come to room temperature.
Place in the refrigerator to chill.

Ginger Whipped Cream Frosting Ingredients:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)

Ginger Whipped Cream Frosting Directions:
Whip heavy whipping cream and sugar until light and fluffy.
Mix in ginger.
Spread or pipe frosting onto the chilled cheesecakes.
Optionally, decorate with colored sugar and a gingersnap cookie.