Mini Pumpkin Cheesecakes With Gingersnap Crust
These yummy mini pumpkin cheesecakes are perfect Fall! A spicy gingersnap crust, creamy pumpkin filling, topped with whipped cream and caramel sauce. Perfect for after a big meal, when you want something delicious, but don't have room for more!
Servings 12 cheesecake minis
Calories 100kcal
Ingredients
Crust
- 24 gingersnap cookies
- 3 tablespoons melted butter
- non stick cooking spray
Filling
- 8 ounces softened cream cheese
- 1/2 cup canned pumpkin
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 egg
To Serve:
- caramel sauce
- whipped cream
- cinnamon
Instructions
- Preheat oven to 350°F.
Crust
- In a food processor, grind 24 gingersnap cookies to crumbs. Add 3 tablespoons melted butter and pulse until mixed.
- Lightly spray mini cheesecake pan with non stick cooking spray.
- Spoon about a tablespoon of gingersnap crust mixture into each of the 12 wells in pan. Press down with a spoon, or glass (or your fingers, I'm not judging)
Filling
- Beat 8 ounces softened cream cheese, 1/2 cup canned pumpkin, 1/2 cup white sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon cinnamon and 1/2 teaspoon pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 egg and beat until just blended.
- Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.
- Bake for 20-25 minutes until set.
- Remove from oven and let cool in pan for at least 30 minutes.
- Chill for at least two hours.
Serve
- Spoon a small amount of caramel sauce over the top of each cheesecake.
- Top with whipped cream.
- Sprinkle cinnamon over the top.
Nutrition
Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 113mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1000IU | Calcium: 20mg | Iron: 0.7mg
