Pumpkin and cheesecake, two of my favorite things. These mini cheesecakes are creamy and filled with all of the clutch pumpkin spices. Bonus, they are incredibly easy to make and would be perfect for a Thanksgiving dessert (no slicing, so serving them is a breeze. Hooray!).
- 12 Ginger Snap cookies
- 16 oz. cream cheese, room temperature
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of ginger
- Pinch of cloves
- Preheat oven to 275 degrees Fahrenheit.
- Line a muffin pan with liners. Place a ginger snap in the bottom of each liner.
- In a large bowl, beat the cream cheese with a hand mixer until smooth, about 2 minutes. Add the brown sugar and vanilla and mix until combined. Now mix in the eggs. Finally, mix in the pumpkin, salt, and spices and beat until fully combined.
- Scoop the cheesecake batter over the ginger snaps. Pat the pan against the counter to remove air bubbles from the cheesecakes.
- Bake in preheated oven for around 30 minutes. The cheesecakes should be mostly set, with just a slight jiggle to them.
- Remove from oven and cool on a wire cooling rack. Refrigerate the cheesecakes for at least 4 hours before serving. Garnish with a pecan or whipped cream. Refrigerate leftovers.
Ginger snaps are both gingery and snappy.
Place ginger snaps in the bottom of lined muffin cups.
I got a little distracted and didn’t take a picture of the first step to making the cheesecake filling. Use a hand mixer to beat the cream cheese for 2 minutes, then add the brown sugar and vanilla and mix again.
The reason I was distracted: my helper 🙂
Beat in the eggs.
Mix in the pumpkin, spices, and salt until smooth and combined.
Ready to fill (and not a minute too soon, because Quinn was trying to snatch a snap).
Scoop the cheesecake into each muffin cup. Bake at 275 degrees for 30 minutes, or until the cheesecakes are firm around the edges (they should only jiggle a bit in the middle).
Remove from oven and cool on a wire cooling rack before refrigerating for at least 4 hours.
