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.
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
Luckily I had a mini cheesecake pan – it was a gift so I’m not sure where it came from.
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!
Another fall recipe you might enjoy – Pumpkin Spice Cake
Carrie R says
I absolutely love these, Deb! 🙂 I am always a sucker for a thick gingersnap crust- yum!
Pinned & sharing!
Winnie says
Deb – these are HEAVENLY !
If I could I'd grab a few and eat them 🙂
Consuelo @ Honey & Figs says
Oh My – Deb, these lovely little cheesecakes look so delish!
Happy Thanksgiving 😀
Kelly LifemadeSweeter says
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!
Min Kwon says
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!
DesignedByBH says
These look delicious! I'm pinning to my Yummy Pumpkin board.
Thanks for sharing on the Daily Blog Boost last week!
– Brooke –
Dina says
it looks yummy!
Adelina Priddis says
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
Britni Vigil says
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.
Jamie Sherman says
Delish! I love that they're mini! 🙂
Cathy Trochelman says
These look fabulous, Deb! I've made a gingersnap crust before, but not with pumpkin cheesecake. Love the combo!
Felecia Cofield says
HI Deb! The recipe sounds delicious! I love mini-cheesecakes, and these will be perfect for Fall! Thanks for sharing! Blessings from Bama!
Tara Noland says
Those look divine, great combination of flavors!!
Kelly says
What a perfect Thanksgiving dessert!
Michele @ The Nest at Finch Rest says
MMMMMMMMMMMMMM they look so perfect and WOW do you take awesome pictures.
This is so inspiring!!!! (Perfect for an autumn tea party!) ♥♥♥
Bev Carter says
Wow, these pumpkin cheese cakes look heavenly.
Stopping by from Lou Lou Girls,
Bev
Storybook Apothecary says
yummmy! these look so cute and delicious for thanksgiving!
stop by and chat with me ♥ http://StorybookApothecary.com
Kim Lange says
OMgoodness!! These look so yummy! Pinning and visiting from Foodie Friends
Amy at Ms. Toody Goo Shoes says
These are works of art, Deb, and they're going on my "to make" list, for sure. I'll have to invest in that pan, though. Just letting you know I'll be featuring these tomorrow night on BOTW!
Kimberly Lewis says
This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls
Jan D says
I made these yesterday, using a Primal Blueprint/keto recipe for the crust. (!c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia – pulsed in food processor) This is a delicious recipe – turned out looking exactly like the picture. I am wondering how the 1/2 cup of pumpkin would translate into another non-pumpkin recipe. In other words, what might I substitute and have the same firm texture of the pumpkin cheesecakes?
Deb Attinella says
Oh boy, I’m not sure about that. I always kind of wondered if you pureed some apple filling if that would work – I may try that myself to see!