Mini Pumpkin Cheesecakes with Gingersnap Crust
User Reviews
4.4
30 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
12
Mini Pumpkin Cheesecakes with Gingersnap Crust
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- Crust
- 24 gingersnap cookies
- 3 tablespoons melted butter
- Cheesecake Filling
- 1 package 8 ounces Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 egg
- salted caramel sauce
- Whipped Cream
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse just until mixed and the mixture is crumbly.
- Lightly spray mini cheesecake pan with non stick cooking spray or line with paper cupcake liners.
- Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
- Beat cream cheese, pumpkin, sugar, vanilla, and spices with electric mixer on medium speed until well blended. Add eggs and beat until just blended.
- Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or overnight before serving. Top with whipped cream and drizzle with caramel sauce, if desired.
Notes
- To make your own pumpkin spice mix use: 1-1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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