Mini Pumpkin Cheesecakes with Gingersnap Crust
The perfect two bite Thanksgiving treat. Creamy spiced pumpkin cheesecakes baked on top of a gingersnap crust.
Servings: 12
Ingredients
Crust
- 20 gingersnap cookies
- 2 tbsp unsalted butter melted
- 1/2 tbsp granulated sugar
Filling
- 8 oz cream cheese softened
- 1/2 C light brown sugar packed
- 1/2 C pumpkin puree
- 1 tbsp sour cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1 large egg
Topping
- Fresh whipped cream
Instructions
- Preheat oven to 350F°. Lightly grease mini cheesecake pan with baking spray.
- In a food processor, process cookies into fine crumbs. Add granulated sugar and melted butter, combining well. Divide equally among cheesecake pan cavities. Use a small flat bottom item such as a shot glass to press down on cookie crumb mixture. Bake for 5 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325F°.
- In a medium to large bowl, beat cream cheese and brown sugar until light and fluffy. Add pumpkin, sour cream, salt, vanilla and spices. Mix well. Finally, add egg mixing only until completely combined. Do not over mix. Divide among cheesecake pan cavities. *Roughly 6 teaspoons or 2 tablespoons of filling per pan cavity. Using a small cookie scoop, add roughly three scoops per cavity. Do not overfill. There should be a 1/4" gap between cheesecake mixture and top of the pan. Tap pan on counter gently to force any air bubbles to the top.
- Bake for 15-18 minutes in a 325F° oven. Allow to cool completely on a wire rack before transferring to the refrigerator to chill overnight.
- Top off with optional fresh sweetened whipped cream prior to serving.
Notes
An original recipe from Baked by Rachel