Name: Mini Pumpkin Cheesecakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 24.0
Ingredients: 30 gingersnap cookies, crushed, makes about 1 1/2 cups of crumbs; 3 tablespoons granulated sugar; 6 tablespoons salted butter; 16 ounces cream cheese, softened to room temperature; 2/3 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 large eggs, room temperature; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 15 ounce can pumpkin

Mini Pumpkin Cheesecakes Recipe

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20 m 20 m 30 m 24 Servings

Ingredients

For the Crust:

30 Gingersnap Cookies, Crushed, makes about 1 1/2 cups of crumbs
3 tablespoons Granulated Sugar
6 tablespoons Salted Butter

For the Cheesecake:

16 ounces Cream Cheese, Softened to room temperature
2/3 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
2 large Eggs, Room temperature
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/8 teaspoon Ground Cloves
1 15 ounce can Pumpkin

Directions

Preheat oven to 325°F. Line 24 muffin tins with paper liners and set aside.
In a medium bowl combine cookie crumbs, sugar, and melted butter until it resembles fine sand. Spoon about a level tablespoonful into each prepared muffin tin, spreading along the bottom with the back of your spoon.
In the bowl of your mixer, beat cream cheese, sugar, and vanilla on medium speed until smooth. Add eggs one at a time, blending well after each and scraping the sides of the bowl. Fold in pumpkin and spices with a spatula until combined.
Pour filling into prepared tins, filling about 1/2 - 2/3 of the way full. Bake for roughly 20 minutes or until centers are set.
Remove and let cool in pans for about 30 minutes before removing from pan to finish cooling on wire rack.
Top with whipped cream before serving, if desired.