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Preheat oven to 325. Line your muffin tin with muffin cup liners and set aside.
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Combine gingersnap crumbs and melted butter until completely combined. Press into muffin cups, including up around the sides. Bake for 10 minutes.
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While the crusts bake, beat the cream cheese with an electric beater or stand mixer until smooth. Add remaining ingredients and beat until smooth, scraping down the sides as needed.
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Divide filling evenly among the muffin cups (it won't rise, so you can fill it just below the top line) and bake for 15-18 minutes, just until set.
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Let cool on the counter, then chill in the fridge until serving.
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Drizzle with caramel or top with caramel pieces.