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Mini Pumpkin Cheesecake with Gingersnap Crust
Prep Time
10
minutes
Cook Time
14
minutes
Total Time
24
minutes
Servings
12
mini cheesecakes
Author
Deb Attinella {Cooking on the Front Burner}
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.