Ingredients
12
(1 1/2-inch) crisp gingersnap cookies
1
(8-oz.) pkg. cream cheese, softened
1
(3-oz.) pkg. cream cheese, softened
1/3
cup firmly packed brown sugar
1/4
teaspoon imitation maple flavor
2
eggs
1/3
cup sour cream
2
tablespoons caramel ice cream topping
Preparation
Heat oven to 350°F. Line 12 muffin cups with foil baking cups. Place 1 cookie, flat side down, in each foil-lined cup.
In small bowl, combine both packages of cream cheese and brown sugar; beat well. Add maple flavor and eggs; beat 2 minutes or until smooth. Beat in sour cream. Divide cream cheese mixture evenly into cookie-lined cups, filling each about 3/4 full.
Bake at 350°F. for 15 to 20 minutes or until center is just set. Cool 30 minutes before removing from pan. Cool 20 minutes or until completely cooled.
Just before serving, drizzle caramel topping over each cheesecake. Store in refrigerator.
