Desserts Recipes

Mini Pumpkin Cheesecakes with Gingersnap Crust + a Pumpkin Patch Trip

October 30, 2013

I don’t drink coffee (the smell of coffee makes me think of vacation, because, as a child, the only time I ever smelled coffee was when we stayed in hotels), but that doesn’t keep me from occasionally splurging on a bottle of coffee creamer.

I mean, a liquid that is flavored like creme brulee (the first flavor I ever bought about four years ago)? Would it be wrong to pour that on my cereal? (Bart would say yes, but he also doesn’t like whole milk, so I ignore his opinion on all things dairy).

When I saw this recipe for individual pumpkin cheesecakes that used coffee creamer, I thought “This is something I should make.”

Also, I had a big bag of gingersnaps in the pantry (this is very unusual – they were leftover from when I made this dulce de leche pumpkin cheesecake dip), so obviously they needed a gingersnap crust.

(Although, if you want to make them even easier, skip the crust, pour the filling right into the cups and crumble some gingersnaps on top. Easy).

Mini Pumpkin Cheesecakes with Gingersnap Crust
(adapted from here)

Makes 12


12 muffin cup liners

10 ounces gingersnaps, ground into crumbs
8 Tablespoons butter, melted

1 (8-oz) package cream cheese, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 Tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
1 egg
1/4 cup pumpkin puree
1 Tablespoon Pumpkin Spice Flavor Liquid Coffee Creamer (if you don’t have coffee creamer, you can use sour cream instead, and a dash each of ground nutmeg and ground cloves). 

Caramel pieces or sauce for topping (optional)



Preheat oven to 325. Line your muffin tin with muffin cup liners and set aside.

Combine gingersnap crumbs and melted butter until completely combined. Press into muffin cups, including up around the sides. Bake for 10 minutes.

While the crusts bake, beat the cream cheese with an electric beater or stand mixer until smooth. Add remaining ingredients and beat until smooth, scraping down the sides as needed.

Divide filling evenly among the muffin cups (it won’t rise, so you can fill it just below the top line) and bake for 15-18 minutes, just until set.

Let cool on the counter, then chill in the fridge until serving.

Drizzle with caramel or top with caramel pieces.

(And I think what the Internet needs, besides more pumpkin dessert recipes, is more pictures of children at a pumpkin patch. I’m here to serve. We went last weekend with all the families in the MBA program – happy to see Bart’s tuition dollars at work.)

Sweater: Shade // Shirt: H&M // Skirt: Old Navy // Tights: c/o Choies // Boots: Nine West

This corn crib was EVERY kid’s favorite part. Both of my girls didn’t want to leave.

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12 Comments

  • Reply Ash October 30, 2013 at 12:08 pm

    These look SO yummy! Maybe I'll contribute a batch to our family Thanksgiving feast? Oh, and the pumpkin patch pictures are so sweet. Love what you're wearing!

  • Reply Kristen October 30, 2013 at 12:21 pm

    I wanna play in that corn crib! So fun.

  • Reply Amanda P October 30, 2013 at 2:10 pm

    I live in Raleigh, which pumpkin patch did you visit? The corn crib looks awesome, my 3 yo would LOVE it.

    There is a festival every spring here called Got to Be NC (at the fairgrounds, and free!!), and they have a huge corn table to play in (like a sand box table, but filled with corn).

    • Reply Janssen October 30, 2013 at 7:48 pm

      Oh, I'll keep an eye out for that festival! Thanks for the heads up.

      The pumpkin patch was Ganyard Hill Farm.

    • Reply Kimberly October 30, 2013 at 8:48 pm

      I'm so glad someone already asked this question! I live in Hillsborough, so I was hoping to find out what farm as well. My daughter will love it!

  • Reply heidikins October 30, 2013 at 4:31 pm

    I swear I thought you had put chickpeas on top of these cheescakes and I was ready to write you off forever as a nutcase for sullying such a wonderful sounding dessert with garbanzo beans. I am relieve they are just pieces of caramel. (That is caramel, right!?)

    xox

    • Reply Janssen October 30, 2013 at 7:47 pm

      They DO look like chickpeas, don't they? Promise, they were caramels.

  • Reply Meg {Boo Boos & Briefcases} October 31, 2013 at 12:07 am

    I loved seeing your pumpkin patch cuties! How fun! I wish my husband's MBA program had as many fun activities as yours!

  • Reply Kimberly Bonham October 31, 2013 at 5:20 pm

    YUMMMM! These look so good!!

  • Reply Celeste October 31, 2013 at 5:45 pm

    We are still singing your praises over those pumpkin cheesecakes here. I'm not kidding. SO good. And love those family pics!

  • Reply Hohmann Family October 31, 2013 at 9:34 pm

    Why is it that other women feel perfectly fine with wearing a skirt (or something a little more formal to occasions like this and all I can manage is a t-shirt or a sweater at best??? I think I have issues with clothes that I don't even know about…. But you all look great and the pumpkin cheesecake? I'm saving that one for my hubby's birthday!

  • Reply Monica November 1, 2013 at 9:21 pm

    The beard should stay! Also, good pattern mixing. Also, also, you're daughters are so adorable.

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