Description
These Mini Pumpkin Cheesecakes feature a crispy gingersnap crust and creamy pumpkin pie spiced filling!
Ingredients
Gingerbread Crust
- 3 tablespoons (40 grams) unsalted butter, melted
- 5 ounces (140 grams) gingersnap cookies, crushed
- 1 tablespoon brown sugar
- 1/4 teaspoon kosher salt
Pumpkin Cheesecake
- 10 ounces (280 grams) full-fat cream cheese, room temperature
- 1/2 cup (100 grams) brown sugar
- 1 tablespoon all purpose flour
- 1/4 teaspoon kosher salt
- 1.5 teaspoons pumpkin pie spice (or see ingredient notes to make your own)
- 1/2 cup (120 grams) pumpkin puree
- 1/4 cup (60 grams) sour cream
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 320°F (160°C) and line a standard cupcake tin with 12 liners.
- Make the crust. Mix the melted butter with the crushed cookies, brown sugar and salt. Divide the mixture evenly into the liners, pressing down to form the crust. Bake for 5 minutes, then remove and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar, flour, salt and pumpkin pie spice. Continue beating until smooth.
- Mix in the pumpkin puree, sour cream and vanilla extract until fully incorporated.
- Add the egg and mix until just combined.
- Divide the batter evenly into the prepared tins and bake for 18-20 minutes, or until the edges are set but the center of the cheesecake still jiggles.
- Remove from the oven and let cool at room temperature for 30 minutes. Chill in the refrigerator for at least 4 hours before serving.
Notes
Pumpkin pie spice: Instead of pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon and 1/4 teaspoon each ground ginger, nutmeg and cloves.
Storage: Mini pumpkin cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.