Ingredients
Gingerbread Crust
- 5 ounces (140 grams) gingersnap cookies
- 1 tablespoon brown sugar
- 3 tablespoons (40 grams) unsalted butter
Pumpkin Cheesecake
- ½ cup (100 grams) brown sugar
- 8 ounces (230 grams) full-fat cream cheese
- ¾ cup (180 grams) pumpkin puree
- ¼ cup (60 grams) sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 320 F (160 C) and line a cupcake tin with 12 liners.
- Crush the cookies into fine crumbs. Completely melt the butter and mix with the cookie crumbs and 1 tablespoon of brown sugar.
- Divide the mixture evenly into the liners, pressing down to form the crust.
- Bake for five minutes, then remove and let cool slightly.
- In a large bowl, beat the cream cheese and brown sugar until smooth and fluffy.
- Add the pumpkin puree, sour cream and vanilla extract and mix until combined.
- Add the eggs one at a time and mix until combined.
- Mix in the flour, cinnamon, cloves, ginger, nutmeg and salt.
- Divide the batter evenly into the prepared tins and bake for 18-20 minutes. The center of the cheesecake should still jiggle a bit.
- Remove from the oven and let cool at room temperature for 30 minutes. Chill in the refrigerator for at least three hours before serving.