These mini pumpkin cheesecakes are a perfect fall dessert. You will love the gingersnap crust too!
Happy day before Thanksgiving! I really had fun making these mini cheesecakes. Just the right size and the gingersnap crust was a nice change from graham crackers.
I’m a huge fan of mini desserts because then you can try more than one! I could not believe how easy these were.
Luckily I had a mini cheesecake pan .
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!
Have a Happy Thanksgiving!
- 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
- 8 oz 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
- 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.
- 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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 182mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.