Happy November WLOW readers! Before you know it Thanksgiving will be here and perhaps you are looking for a pumpkin dessert but not necessarily a pie. Today I have for you Mini Pumpkin Cheesecakes with Gingersnap Crust. I’m a huge fan of mini desserts because then you can try more than one! I could not believe how easy these were.
Mini Pumpkin Cheesecake with Gingersnap Crust
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12 mini cheesecakes
Ingredients
Crust:
- 1 cup gingersnap cookies processed into crumbs
- 2 tablespoons butter melted
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Filling:
- 8 ounces cream cheese softened
- 1/4 cup packed brown sugar
- 1/2 cup canned pumpkin
- 1 egg plus one egg white
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- Pinch of cloves
- Whipped cream or cool whip for topping
Instructions
-
Crust:
-
Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms.
-
In a bowl combine the crust ingredients; mixing well. Divide the mixture among the 12 cups. Firmly press on bottom and 1/3 up on the side.
Filling:
-
In a mixer, combine all the filling ingredients and mix well. Divide among the cups.
-
Bake for 14 minutes then cool on rack for 20 minutes. Remove and refrigerate until well chilled.
-
Serve with either whipped cream or cool whip and dust with cinnamon.
Luckily I had a mini cheesecake pan – it was a gift so I’m not sure where it came from but click on this link to see what I used.
What will you be serving as a Thanksgiving dessert? Do you make all the trimmings including a turkey? I’m craving the whole shebang! Turkey, gravy, stuffing, mashed potatoes, sweet potatoes and of course dessert!
Have a Happy Thanksgiving!
