Time for a fall dessert! I’ve been admiring these mini cheesecakes that seem to be the rage on Pinterest and tonight seemed a good a night as any to give them a try. Most of the recipes are similar with a ginger snap base but I found at Target a gingerbread cheesecake sandwich cookie that I substituted that worked quite nice! They are a seasonal product so I think I’ll go back and stock up on a few more….
I also needed a mini cheesecake pan and luckily I have a friend who was willing to let me borrow hers (thanks Cara and I’ll be bringing you some treats!) This pan makes 12 mini cakes with removable bottoms**.
I topped mine with a Pumpkin Spice Hersey Kiss. I’ve seen others with whipped topping. I would like either or both!
I don’t know where to give credit because this recipe was on several sites all claiming to be their own but this where I saw it first (click here for link) The only different is I poured some nice, ooey, gooey caramel sauce on top… that really kicked it up a notch and The Fisherman loves caramel.
**I will be ordering one of these pans from Amazon for my very own…though it would make a nice Christmas gift but I don’t think I can wait that long!
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