Instructions :

1️⃣ Prepare the Crust

• Preheat your oven to 325°F (160°C).
• Line a 12-cup muffin tin with cupcake liners.
• In a bowl, combine the gingerbread crumbs and melted butter until evenly mixed.
• Press 1–2 tablespoons of the mixture into the bottom of each cupcake liner to form a crust.

2️⃣ Make the Cheesecake Filling

• In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the vanilla extract, sour cream, and egg, and mix until well combined.
• Spoon the cheesecake mixture over the prepared crusts, filling each liner about ¾ full.

3️⃣ Bake and Chill

• Bake in the preheated oven for 15–18 minutes, or until the centers are set but still slightly jiggly.
• Remove from the oven and let the cheesecakes cool to room temperature in the pan.
• Refrigerate for at least 2 hours, or preferably overnight, to fully set.

4️⃣ Decorate

• Once chilled, drizzle caramel sauce over each mini cheesecake.
• Add a dollop of whipped cream and garnish with a small gingerbread cookie.
• Sprinkle with a dash of ground cinnamon or nutmeg for a festive finish.