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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

  1. Crust:
  2. Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms.
  3. 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:

  1. In a mixer, combine all the filling ingredients and mix well. Divide among the cups.
  2. Bake for 14 minutes then cool on rack for 20 minutes. Remove and refrigerate until well chilled.
  3. Serve with either whipped cream or cool whip and dust with cinnamon.