A smooth and creamy pumpkin cheesecake filling tops these Mini Pumpkin Cheesecakes' three-ingredient gingersnap cookie crust. These fall mini desserts are ideal!
INGREDIENTS
SERVINGS: 12 MINI CHEESECAKESFOR THE CRUST:– 12 gingersnap cookies (90 grams or 3/4 cup gingersnap cookie crumbs)– 2 tablespoon (25 grams) granulated sugar– 2 tablespoons (30 grams) unsalted butter, meltedFOR THE PUMPKIN CHEESECAKE FILLING:– 8 ounces brick-style cream cheese softened to room temperature– 1/2 cup (100 grams) granulated sugar– 1 teaspoon pure vanilla extract– 1 teaspoon pumpkin pie spice– 3/4 cup (185 grams) pumpkin puree (not pumpkin pie filling)– 1 large egg room temperature
INSTRUCTIONS
Start with a 325°F oven. Spray nonstick cooking spray into each 12-count mini cheesecake pan cavity. A regular muffin pan and cupcake liners make removal easier. Regular-sized pan with 10 muffin cups.
1
Finely crumble gingersnaps. Butter, sugar, and crumbs in bowl. Firmly press mixture into 12 mini cheesecake or 10 muffin pans. Finish cooling from 325°F oven after 10 minutes. Bake the filling at 325°F.
2
Mix cream cheese, sugar, vanilla, and pumpkin pie spice in a stand mixer with the paddle attachment or large electric mixer bowl for 1-2 minutes until smooth. When adding pumpkin puree, scrape bowl. Add egg slowly.
3
Return the cheesecake pan to the oven after evenly filling all 12 cavities (or 10 muffin pan cavities). To set the cheesecake tops, bake at 325°F for 15-20 minutes.
4
Remove from oven and cool 1 hour at room temp. Wrap in plastic and chill overnight or 3 hours. After cooling, carefully remove cheesecakes from pan, serve, and enjoy!