1-Preheat oven and prepare pan: Getting these gingerbread cookie cups just right is all about following simple steps that build on each other. Start by preheating your oven to 350°F (176°C) and spraying a cupcake or muffin pan with non-stick spray to avoid any sticking issues. This sets the stage for a smooth baking process that even beginners can handle.

2-Mix dry ingredients: Next, in a medium bowl, combine the flour, spices, baking soda, and salt, then set it aside for later.

3-Cream butter and sugar, then add wet ingredients: In a larger bowl, beat the butter and brown sugar together for 2-3 minutes until they’re light and fluffy, which helps incorporate air for a better texture. Add the egg and molasses, mixing until everything is well combined to create that signature gingerbread base.

4-Combine and shape dough: Now, gently mix in the dry ingredients until just combined, making sure not to over mix to keep the dough light. Form the dough into 2-tablespoon balls and press them into the bottom and halfway up the sides of each cupcake cup to shape them nicely.

5-Bake and cool: Bake for 8-10 minutes until the edges are golden, but the centers still look slightly underbaked for that soft finish. After baking, let them cool in the pan for 10 minutes, and if needed, use the bottom of a spoon to deepen the cups.

6-Prepare and add filling: Once cooled completely, whip up the cheesecake filling by mixing the cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth. Fill the cups with this mixture and add sprinkles if you like, then store in the fridge for best results.