Lemon Poppyseed Cheesecake Cupcakes

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By Stefani Pollack

Lemon poppy seed muffins are ubiquitous at Spring brunches.  Why not put a twist on things and make decadent mini lemon poppy seed cheesecakes?  In addition to the refreshing lemon flavor and the fun texture of poppy seeds, these cheesecakes also feature ginger to give them a little zing! They’ve got a gingersnap crust, ginger whipped cream, and a sprinkle of ginger in the cheesecake itself.  Make the cheesecakes picture perfect by topping them with colored sugar and a gingersnap cookie.

Yield: 18 mini cheesecakes

Gingersnap Crust Ingredients:
3 teaspoons brown sugar
1 ½ cups crushed gingersnaps
6 tablespoons unsalted butter, melted

Gingersnap Crust Directions:
Preheat oven to 350 F.
Mix all ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
Bake for 10 minutes.

Cheesecake Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
Zest from 4 small lemons (approximately 2 tablespoons)
½ teaspoon ground ginger
2 teaspoons poppy seeds

Cheesecake Directions:
Preheat oven to 325 F.
Mix cream cheese and sugar until integrated.
Mix in eggs, one at a time.
Mix in sour cream.
Add zest, ginger, and poppy seeds.
Spoon mixture over pre-baked crusts.
Bake for 30 minutes.
Remove cheesecakes from oven and allow to come to room temperature.
Place in the refrigerator to chill.

Ginger Whipped Cream Frosting Ingredients:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)

Ginger Whipped Cream Frosting Directions:
Whip heavy whipping cream and sugar until light and fluffy.
Mix in ginger.
Spread or pipe frosting onto the chilled cheesecakes.
Optionally, decorate with colored sugar and a gingersnap cookie.

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Reader Comments:

54321

may take some time to prepare but like everything else Paula worth every minute. So-o-o good:)

By ann white on July 05, 2013

This is the best article I have read, thank you, I have learned a lot of knowledge in this area.

By shoe sale on December 01, 2010

Very creative,I like it.

By shoe sale on December 01, 2010

Luv lemon!!!!!, send me everything lemon you can

By kenneth on April 24, 2010

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm