Mini Pumpkin Cheesecakes with Gingersnap Crusts

Name: Mini Pumpkin Cheesecakes with Gingersnap Crusts
Ingredients: For the crust: 8 gingersnap cookies 1 graham cracker rectangle 1/4 cup chopped pecans 1 1/2 teaspoons brown sugar 1/8 teaspoon salt 1 1/2 Tablespoons melted butter For the cheesecakes: 1 package (8 oz.) cream cheese, room temperature 1/4 cup + 2 Tabl; 1/2 cup pumpkin puree; 1 large egg; 2 teaspoons heavy cream; 1/4 teaspoon McCormick Pure Vanilla Extract; 1/4 teaspoon McCormick Ground Cinnamon; 1/4 teaspoon McCormick Ground Nutmeg; 1/8 teaspoon McCormick Ground Ginger; For whipped cream topping:; 1 cup heavy cream; 1 Tablespoon powdered sugar; 1/4 teaspoon vanilla extract

Mini Pumpkin Cheesecakes with Gingersnap Crusts was pinched from <a href="http://www.thecomfortofcooking.com/2013/11/mini-pumpkin-cheesecakes-with-gingersnap-crusts.html" target="_blank">www.thecomfortofcooking.com.</a>

INGREDIENTS

•

For the crust: 8 gingersnap cookies 1 graham cracker rectangle 1/4 cup chopped pecans 1 1/2 teaspoons brown sugar 1/8 teaspoon salt 1 1/2 Tablespoons melted butter For the cheesecakes: 1 package (8 oz.) cream cheese, room temperature 1/4 cup + 2 Tabl

•

1/2 cup pumpkin puree

•

1 large egg

•

2 teaspoons heavy cream

•

1/4 teaspoon McCormick Pure Vanilla Extract

•

1/4 teaspoon McCormick Ground Cinnamon

•

1/4 teaspoon McCormick Ground Nutmeg

•

1/8 teaspoon McCormick Ground Ginger

•

For whipped cream topping:

•

1 cup heavy cream

•

1 Tablespoon powdered sugar

•

1/4 teaspoon vanilla extract

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes