Mini Pumpkin Cheesecakes with Gingersnap Crust

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Mini Pumpkin Cheesecakes with Gingersnap Crust

The perfect two bite Thanksgiving treat. Creamy spiced pumpkin cheesecakes baked on top of a gingersnap crust.
YIELD: MAKES 12 MINI CHEESECAKES COOK TIME: 15-18 MINUTES

Ingredients:

20 gingersnap cookies
2 tbsp unsalted butter, melted
1/2 tbsp granulated sugar

8oz cream cheese, softened
1/2C packed brown sugar

1/2C canned pumpkin
1 tbsp sour cream
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves

1 egg

Fresh whipped cream


Directions:

Preheat oven to 350. Lightly grease mini cheesecake pan with baking spray.

In a food processor, process cookies into fine crumbs. Add granulated sugar and melted butter, combining well. Divide equally among cheesecake pan cavities. Use a small flat bottom item such as a shot glass to press down on cookie crumb mixture. Bake for 5 minutes. Remove from oven and set aside.

Reduce oven temperature to 325.

In a medium to large bowl, beat cream cheese and brown sugar until light and fluffy. Add pumpkin, sour cream, salt, vanilla and spices. Mix well. Finally, add egg mixing only until completely combined. Do not over mix. Divide among cheesecake pan cavities.

*Roughly 6 teaspoons or 2 tablespoons of filling per pan cavity. Using a small OXO cookie scoop, add roughly three scoops per cavity. Do not overfill. There should be a 1/4" gap between cheesecake mixture and top of the pan.

Tap pan on counter gently to force any air bubbles to the top.

Bake for 15-18 minutes in a 325 degree oven. Allow to cool completely on a wire rack before transferring to the refrigerator to chill overnight.

Top off with optional fresh sweetened whipped cream prior to serving.