Mini Pumpkin Cheesecakes with Ginger Snap Crust

Name: Mini Pumpkin Cheesecakes with Ginger Snap Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: FOR THE CRUST:; 8 ginger snap cookies, crushed; 1 graham cacker, crushed; 1 1/2 tsp brown sugar; 1/4 c pecans, chopped; 1 pinch salt; 1 1/2 Tbsp butter, melted; CHEESECAKE:; 8 oz cream cheese, room temp (i used neufchatel); 1/2 c canned pumpkin puree; 1/4 c + 2 tbl. sugar; 1 large egg; 2 tsp heavy whipping cream; 1/4 tsp vanilla; 1/4 tsp cinnamon; 1/4 tsp pumpkin pie spice; 1/8 tsp freshly grated nutmeg; WHIPPED CREAM:; 1 c heavy whipping cream, cold; 2 Tbsp sugar

By Teresa Jacobson
@foundmyzen

This recipe is adapted from Life Made Simple blog but it is so good I wanted to share.
These bite-sized bits of heaven are glorious! I love how the crust has pecans and graham cracker too besides the ginger snap cookies. It really rounds out the flavor. Perfect for Fall and Thanksgiving or for an office holiday party. This is definitely a keeper!
(The photo is mine.)

Rating:

★★★★★ 4 votes5

Comments:

9 Comments

Serves:

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

FOR THE CRUST:
8

ginger snap cookies, crushed
1

graham cacker, crushed
1 1/2 tsp

brown sugar
1/4 c

pecans, chopped
1 pinch

salt
1 1/2 Tbsp

butter, melted
CHEESECAKE:
8 oz

cream cheese, room temp (i used neufchatel)
1/2 c

canned pumpkin puree
1/4 c

+ 2 tbl. sugar
1 large

egg
2 tsp

heavy whipping cream
1/4 tsp

vanilla
1/4 tsp

cinnamon
1/4 tsp

pumpkin pie spice
1/8 tsp

freshly grated nutmeg
WHIPPED CREAM:
1 c

heavy whipping cream, cold
2 Tbsp

sugar
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How to Make Mini Pumpkin Cheesecakes with Ginger Snap Crust

Step-by-Step

Preheat oven to 350 degrees F. Lightly spray a mini cheesecake pan with nonstick spray. Set aside.
In a small bowl, combine all the ingredients for the crust. The mixture should resemble slightly course crumbs. Press into bottom of each hole in pan. Bake for 10 minutes.
While crust is baking, beat together cream cheese, pumpkin puree and sugar until smooth. Add egg, heavy cream, vanilla and spices; mix until just combined.
Spoon or pour filling over each baked crust, dividing evenly. Return to oven and bake for an additional 20 minutes. Remove; cool in pan for about 20 minutes before removing. Note** cheesecakes will sink a little.
Remove cheesecakes from pan and remove metal bottoms. Place in airtight container and refrigerate for 2 hours before serving.
Meanwhile, in a chilled bowl, beat whipping cream and sugar with chilled beaters until stiff peaks form. Refrigerate until ready to pipe onto cheesecakes. Sprinkle pumpkin pie spice over assembled cheesecakes. Serve.