Here is the final challenge* from Willow Bird Baking…Cheesecake!
I believe I have mentioned before that while I like making cheesecakes, they don’t seem to really like me! I almost always get cracks in mine. And while cracks don’t affect the taste of the cheesecake, they just don’t look as pretty as I would like (and I’m not crazy about covering them up with sour cream. Chocolate, yes. Sour cream, no.). However, I do like making mini cheesecakes (also see these Chocolate Chip Cheesecake Cookies) and cupcakes. They don’t seem to crack! Yay!
For our final challenge, I made pumpkin gingersnap mini cheesecakes. (Sorry about all the pumpkin recipes lately.) I used store-bought gingersnap cookies as the crust. No need to crush them- a whole cookie goes in the bottom of the cupcake liner! Then a simple pumpkin cheesecake batter gets spooned over each cookie. A quick bake, and you have a fun hand-held dessert that you can take to a Halloween party!
Pumpkin Gingersnap Mini Cheesecakes
Equipment
- Line muffin/cupcake pans
- Stand mixer
Ingredients
- 24 Gingersnap cookies (I used store-bought)
- 2 - 8 Oz Packages of cream cheese, softened
- ¼ Cup Sugar
- ¼ Cup Brown sugar, lightly packed
- 1 Cup Pumpkin puree
- 2 Eggs
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Ginger
- ⅛ Teaspoon Cloves
- ⅛ Teaspoon Salt
Instructions
- Preheat oven to 350 degrees. Line muffin/cupcake pans with 24 liners. Place one gingersnap cookie on the bottom of each liner. Set aside.
- In a stand mixer (a hand-held mixer would also work), cream together the cream cheese and sugars. Add in the pumpkin puree and the eggs and mix well. Stop the mixer and scrape down the sides. Turn the mixer back on and add in the spices and salt. Once everything has been combined, evenly distribute the batter over the gingersnap cookies. Bake in a preheated oven for 17-20 minutes, or just until the cheesecakes are set in the centers. Remove from the oven and let cool for 20 minutes. After 20 minutes, refrigerate for 3 hours before serving. Enjoy!
