Wednesday, November 27, 2013

Pumpkin Cheesecakes with Gingersnap Crust



Mini Pumpkin Cheesecake with Gingersnap Crust | Cooking on the Front Burner #pumpkincheesecake #falldessert

 Happy day before Thanksgiving!  Today I'm sharing my latest post from two weeks ago at White Lights on Wednesday.  I really had fun making these mini cheesecakes.  Just the right size and the gingersnap crust was a nice change from graham crackers.

Here's my original post:

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 Cheesecakes

by Deb Attinella
Prep Time: 10 minutes
Bake Time: 14 minutes
Makes 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 tsp cinnamon
    • 1/8 teaspoon nutmeg
    Filling
    • 8oz 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 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp ginger
    • pinch of cloves
    • Whipped cream or cool whip for topping
    Instructions

    1. Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms.
    2. 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.
    3. In a mixer, combine all the filling ingredients and mix well. Divide among the cups.
    4. Bake for 14 minutes then cool on rack for 20 minutes. Remove and refrigerate until well chilled.
    5. Serve with either whipped cream or cool whip and dust with cinnamon.
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    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.

    Pumpkin Cheesecake with Gingersnap Crust | Cooking on the Front Burner #pumpkincheesecake

    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!

    Pumpkin Cheesecake | Cooking on the Front Burner #cheesecake

    Have a Happy Thanksgiving!

    9 comments:

    1. I absolutely love these, Deb! :) I am always a sucker for a thick gingersnap crust- yum!
      Pinned & sharing!

      ReplyDelete
    2. Deb - these are HEAVENLY !
      If I could I'd grab a few and eat them :)

      ReplyDelete
    3. Oh My - Deb, these lovely little cheesecakes look so delish!
      Happy Thanksgiving :D

      ReplyDelete
    4. These mini pumpkin cheesecakes look so adorable! The gingersnap crust sounds wonderful. What a wonderful dessert to serve at any holiday dinner. Hope you had a wonderful Thanksgiving and have a great weekend Deb!

      ReplyDelete
    5. Love these! How cute are they?! My husband LOVES cheesecakes, and I can't wait to make this soon. He doesn't like sharing a slice with me as I immediately attack the crust. However, since he's not a fan of ginger snaps( gasp!) I don't think he would mind..but then again these are so tiny to share..Hope you had a blessed Thanksgiving, Deb!

      ReplyDelete
    6. These look delicious! I'm pinning to my Yummy Pumpkin board.
      Thanks for sharing on the Daily Blog Boost last week!

      - Brooke -

      ReplyDelete
    7. I've been on a cheesecake roll this year! Trying a gingersnap crust has been on my list of to do's. Thank you for sharing these on Foodie Friday

      ReplyDelete
    8. Okay Deb I just pinned these because they look incredible! Thanks for sharing on the weekend re-Treat link party! Hope to see you again Thurs at 7PM EST.

      Britni @ Play. Party. Pin.

      ReplyDelete

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