Friday, November 22, 2013

Mini Pumpkin Pie Cheesecakes

We all know pumpkin pie is a key staple at most Thanksgiving dinners, but what about pumpkin pie's distant cousin, pumpkin pie cheesecake? I adapted the recipe I found a bit by using gingersnaps instead of graham crackers to make the crust, as well as adding some fresh homemade whipped cream on top. These are extremely addicting, and the perfect size for treating yourself after a day full of cooking Thanksgiving dishes.

Mini Pumpkin Pie Cheesecake
Makes 12 mini cheesecakes


  • 2 tbsp. unsalted butter, melted
  • 1/4 tsp. table salt
  • 1 cup gingersnap cookie crumbs
  • 8 oz. light cream cheese, softened (about 1 cup)
  • 1 cup plain canned pumpkin (not pumpkin pie filling)
  • 1/2 cup dark brown sugar
  • 3 large eggs
  • 1 tsp. pumpkin pie spice
Preheat oven to 325 degrees F. Line a standard sized cupcake pan with 12 liners or spray with non-stick cooking spray. 

In a small bowl, toss together melted butter, salt, and gingersnap crumbs. Use a tablespoon to measure 1 heaping spoonful of crumb mixture into each liner. Press down firmly with the back of a spoon or bottom of glass to flatten. Bake crusts for 5 minutes or until lightly browned.

Combine cream cheese, pumpkin, brown sugar, and pumpkin pie spice in a medium bowl. Beat on high for one minute, until smooth. Add in the eggs one at a time, mixing well between each addition. Spoon batter evenly into cups and bake for 20-25 minutes or until set. Serve warm, room temperature, or chilled. Cheesecakes may be made up to 4 days before serving.

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