Be sure to add this recipe to your list of holiday baking treats! A warm gingerbread cup filled with a fluffy subtly sweet creamy cheesecake filling is the perfect sweet treat to enjoy in the cold weather.
Preheat oven to 350˚F and prepare a mini muffin tin by greasing it with butter.
In a large bowl, add butter and sugar. Beat with a stand mixer until smooth and creamy.
Add egg, molasses and beat until fully incorporated.
Add dry ingredients including flour, salt, baking soda, cinnamon, ginger, cloves and mix until fully incorporated.
Roll out dough into balls and dip into sugar. Once rolled, place into mini muffin cups and press with your thumb to create an indentation. Bake for 10 minutes or until fully cooked.
Meanwhile, prepare the filling by adding all of the remaining ingredients (cream cheese, pumpkin pie filling, whipped cream, powdered sugar) and whisk until creamy. Fill a piping bag and set aside.
Once baked cups have cooled, pipe cream cheese filling into the cookie cups. Optional: Drizzle with a cranberry sauce and serve. (To make the sauce, in a small pot, add 1 cup cranberries, 1/2 cup of orange juice and 1/2 of sugar. Bring to a boil, strain and pour liquid into a squeezeable bottle).