Lemon Poppyseed Cheesecake Cupcakes

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 3 teaspoons brown sugar
• 1 1/2 cups crushed gingersnaps
• 6 tablespoons unsalted butter, melted
• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• zest from 4 small lemon (approximately 2 tablespoons)
• 1/2 teaspoon ground ginger
• 2 teaspoons poppy seeds
• 1 cup heavy whipping cream
• 2/3 cup sugar
• 1/2 teaspoon ground ginger
• colored crystal sugar (optional)
• gingersnap cookie (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 mix all crust ingredients together in a small bowl until they begin to stick together.
• 3 divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
• 4 bake for 10 minutes. set aside to cool.
• 5 preheat oven to 325°f.
• 6 mix cream cheese and sugar until integrated.
• 7 mix in eggs, one at a time, mix in sour cream.
• 8 add zest, ginger, and poppy seeds.
• 9 spoon mixture over pre-baked crusts, bake for 30 minutes.
• 10 remove cheesecakes from oven and allow to come to room temperature.
• 11 place in the refrigerator to chill.
• 12 whip heavy whipping cream and sugar until light and fluffy.
• 13 mix in ginger.
• 14 spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.