Mini Pumpkin Cheesecake with Gingersnap Crust

Name: Mini Pumpkin Cheesecake with Gingersnap Crust
Prep time: 10 min
Cook time: 14 min
Yield: 12
Ingredients: 1 cup gingersnap cookies processed into crumbs; 2 tablespoons butter (melted); 2 tablespoons brown sugar; 1 tablespoon maple syrup; 1/4 teaspoon cinnamon; 1/8 teaspoon nutmeg; 8 ounces 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 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8 teaspoon ginger; Pinch of cloves; Whipped cream or cool whip for topping

Mini Pumpkin Cheesecake with Gingersnap Crust was pinched from <a href="http://www.whitelightsonwednesday.com/mini-pumpkin-cheesecake/" target="_blank" rel="noopener">www.whitelightsonwednesday.com.</a>

INGREDIENTS

•

1 cup gingersnap cookies processed into crumbs

•

2 tablespoons butter (melted)

•

2 tablespoons brown sugar

•

1 tablespoon maple syrup

•

1/4 teaspoon cinnamon

•

1/8 teaspoon nutmeg

•

8 ounces 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 teaspoon cinnamon

•

1/8 teaspoon nutmeg

•

1/8 teaspoon ginger

•

Pinch of cloves

•

Whipped cream or cool whip for topping

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes