Gingersnap Cake

Name: Gingersnap Cake
Yield: 4 servings
Ingredients: 12 gingersnaps; 2 (8 oz.) pkg. cream cheese; 2 eggs; 1/2 c. sugar; 1 tsp. vanilla

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Ingredients

Line muffin tin with foil liners.
Place one gingersnap in each muffin cup.
Mix cream cheese, vanilla and sugar until well blended.
Add eggs and mix well.
Pour over gingersnaps, filling 3/4 full.
Bake for 25 minutes at 325°.
Cool and top with fruit, chocolate chips, nuts, preserves or any topping of your choice, or enjoy plain.

376 kcal 19% DV

Protein Fat Carbs

Protein 5.4g 11% DV

Total Fat 11.3g 14% DV

Carbs 49.9g 18% DV

Fiber 1.7g 6% DV

Sugar 9g 18% DV

Sodium 322.5mg 14% DV

Potassium 348.3mg 7% DV

Cholesterol 87mg 29% DV

Vitamin A 91.3mcg 10% DV

Vitamin C 9.2mg 10% DV

Vitamin D 0.1mcg 1% DV

Calcium 102.8mg 8% DV

Iron 2.5mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).