1 cup gingersnap cookie crumbs
2 tbsp brown sugar
1 tsp lemon zest
small pinch salt
2 1/2 tbsp butter, melted
Cheesecake
8-oz cream cheese, softened
2 tbsp sour cream or greek-style yogurt
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp lemon extract (optional)
1 tbsp lemon zest
Preheat oven to 350F. Line 8 cups of a muffin pan with paper liners.
In a medium bowl, make the gingersnap cookie crust. Mix together gingersnap crumbs, brown sugar, lemon zest and salt and stir to combine. Pour over melted butter and stir with a fork to moisten the crumbs.
Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
In a medium bowl, make the gingersnap cookie crust. Mix together gingersnap crumbs, brown sugar, lemon zest and salt and stir to combine. Pour over melted butter and stir with a fork to moisten the crumbs.
Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg, vanilla extract and lemon extract, if using. Stir in lemon zest.
Divide cheesecake mixture evenly into prepared muffin tins.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.
Divide cheesecake mixture evenly into prepared muffin tins.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.
Makes 8.
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