How To Make Mini Pumpkin Cheesecakes
Dense, creamy cheesecakes with a gingersnap crust, flavored with pumpkin and cinnamon and finished with a dollop of whipped cream. Plus they're mini and mini is always cute. The dessert of the season? Duh.
Ingredients
| For the base: | ||
| Gingersnap cookies | 3/4 Cup (12 tbs) , crushed to 3/4cup of cookie crumbs (Lotus brand) | |
| Unsalted butter | 3 Tablespoon , melted | |
| For the filling: | ||
| Cream cheese | 8 Ounce (225 g) | |
| Granulated sugar | 1/2 Cup (8 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Egg | 1 | |
| Pumpkin puree | 1/2 Cup (8 tbs) | |
| For the topping: | ||
| Heavy cream | 3/4 Cup (12 tbs) , chilled | |
| Granulated sugar | 2 Tablespoon |
Directions
GETTING READY:
Preheat oven to 350°F/180°C.
Line muffin pan with cupcake liners.
MAKING:
In a bowl, combine cookie crumbs with melted butter.
Place 1 ½ tablespoons of this mixture into liners and press as shown in the video.
Pop into oven and bake for 5 minutes. Allow to cool completely.
In a bowl, beat cream cheese with sugar. Add cinnamon, allspice, nutmeg and whisk well.
Add egg, pumpkin puree and mix gently.
Fill 3/4ths of cupcake liners and pop into oven. Bake for 30- 40 minutes or until puffy.
Once done, allow to cool well and refrigerate for 2 hours.
For whipped cream, beat sugar and cream until stiffness peaks.
Place a dollop of cream over cookies and sprinkle little crushed cookies over it.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 282Calories from Fat 163
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 186 mg7.75%
Total Carbohydrates 27 g9%
Dietary Fiber %
Sugars 16 g
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
