Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are the perfect make-ahead dessert for Halloween, Thanksgiving or Holiday parties!
Servings: 12 mini cheesecakes
Ingredients
- 2/3 cup pumpkin puree 100% pure pumpkin (not pie filling)
- 8 ounces cream cheese - softened I use 1/3 less fat
- 12 gingersnap cookies
- 1 large egg
- 1/3 cup light brown sugar
- 1 teaspoon Vanilla
- 1 teaspoon pumpkin spice
Optional Garnish:
- whipped cream
- cinnamon
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a muffin tin with 12 paper liners and spray the inside of the liners with non-stick cooking spray. Place one gingersnap cookie into the bottom of each paper liner.
- Add the rest of the ingredients to a food processor and pulse until all ingredients are combined and the mixture is smooth. You can also mix in a bowl if you do not have a food processor.
- Divide the pumpkin cream cheese mixture between the 12 muffin cups, about 2 heaping tablespoons per cup, on top of the cookie.
- Place into the preheated oven, on the center rack, and bake at 325 degrees Fahrenheit for 25 - 30 minutes or until the filling is set but not browned. Insert a toothpick, it should come out moist but clean.
- Transfer the cheesecakes to a cooling rack and allow them to cool completely. Refrigerate in an airtight container for at least 2 - 3 hours or overnight.
- When ready to serve, garnish with whipped cream and a sprinkle of cinnamon.