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Mini Pumpkin Cheesecakes with Gingersnap Crust

Fun, fall snack to make for an autumn day.

Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Servings 12
Author Janssen Bradshaw

Ingredients

  • 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

Instructions

  1. Preheat oven to 325. Line your muffin tin with muffin cup liners and set aside.
  2. Combine gingersnap crumbs and melted butter until completely combined. Press into muffin cups, including up around the sides. Bake for 10 minutes.
  3. 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.
  4. 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.
  5. Let cool on the counter, then chill in the fridge until serving.
  6. Drizzle with caramel or top with caramel pieces.

Recipe Notes

(adapted from here)