mini pumpkin cheesecake with gingersnap crust

Name: Mini Pumpkin Cheesecake with Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: ## FOR CHEESE CAKE; 2 cup(s) pumpkin puree; 16 ounce(s) creamed cheese, softened; 1/2 cup(s) unsalted butter, softened; 1/4 cup(s) sour cream; 2 cup(s) sugar; 1/2 teaspoon(s) salt; 2 tablespoon(s) flour; 2 teaspoon(s) pure vanilla extract; 3 large eggs, room temperature; 3 - egg yolks; 1 1/2 teaspoon(s) pumpkin spice; ## FOR CRUST; 1 cup(s) unsalted butter, melted; 3 cup(s) gingersnaps, ground up in food processor, finely; 1/2 cup(s) pecans, ground in food processor.; ## FOR TOPPING; 1 cup(s) unsalted butter, softened; 8 ounce(s) softened cream cheese; 3 1/2 cup(s) confectioners' sugar; 1 teaspoon(s) pure vanilla extract; 1/4 cup(s) irish cream

(1 RATING)

47 Pinches 3 Photos

Maggie May Schill

Jacksonville, FL

Updated on Nov 12, 2012

This post is a long time coming. I made these little Pumpkin cheesecakes for a Halloween party I and my husband was invited to a while back. The only problem was that my husband wasn't really clear to clarify that we were going to this party until like two days before hand. Then he tells me the day of the party "Oh, hey you going to make something to bring to it right?" GRRRRRRRR!!!! Well I made these mini-cheese cakes out of what ever the hell I had sitting around the pantry.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield 2 dozen

Ingredients

FOR CHEESE CAKE
2 cups pumpkin puree
16 ounces creamed cheese, softened
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 cups sugar
1/2 teaspoon salt
2 tablespoons flour
2 teaspoons pure vanilla extract
3 large eggs, room temperature
3 - egg yolks
1 1/2 teaspoons pumpkin spice
FOR CRUST
1 cup unsalted butter, melted
3 cups gingersnaps, ground up in food processor, finely
1/2 cup pecans, ground in food processor.
FOR TOPPING
1 cup unsalted butter, softened
8 ounces softened cream cheese
3 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup irish cream

How To Make mini pumpkin cheesecake with gingersnap crust

Step 1

Pre-heat oven to 325'F and line cupcake pan with cupcake liners.

Step 2

In a large bowl mix melted butter and ground up gingersnaps and pecan pieces. Press gingersnap mixture down into cupcake liners. Bake for 15 minutes until slightly set. Let cool completely before moving on.
Step 3

In a large mixing bowl, cream butter, cream cheese, pumpkin and sugar together.
Step 4

Add sour cream and vanilla, pulse to combine.
Step 5

Add one egg at a time, mixing completely in between adding them.
Step 6

Add one egg yolk at a time, mixing completely in between adding them.
Step 7

Add flour, salt and pumpkin spice, pulse to combine.
Step 8

Pour batter out into cupcake pan, bake for about 30 minutes, or until set. Cool completely.
Step 9

For topping, combine all topping ingredients in mixing bowl until completely combined. Pipe topping onto set and cooled cheesecakes.
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Discover More

Category: Cakes

Category: Other Desserts

Tag: #Quick & Easy

Diet: Vegetarian

Keyword: #butter

Keyword: #Ginger

Keyword: #cheesecake

Keyword: #Irish

Keyword: #Cream

Keyword: #cheese

Keyword: #sugar

Keyword: #Vanilla

Keyword: #spice

Keyword: #pumpkin

Keyword: #gingersnap

Keyword: #snap

Keyword: #snaps

Keyword: #irishcream

Ingredient: Dairy

Method: Bake

Culture: American

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