Mini Pumpkin Cheesecake with Gingersnap Crust
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
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Filling:
- 8 ounces cream cheese softened
- ¼ cup packed brown sugar
- ½ cup canned pumpkin
- 1 egg plus one egg white
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ 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.