I was in charge of making the desserts for Thanksgiving. After perusing Pinterest, I found this recipe for mini pumpkin cheesecakes and quickly re-pinned so as not to forget. I was already making a pumpkin pie, so I figured they would have to wait for another time. But it was the day before Thanksgiving and I had extra canned pumpkin, so I decided to go for it. You can never have too many pumpkin flavored desserts right? I'm so happy I did because they were SO easy and SO good.
Forget making a large cheesecake, these are so much easier and they taste delicious. The gingersnap crust really adds some nice spice and flavor. As my roommates from last year know, cheesecake can be somewhat of a struggle for me (I almost cried while attempting to melt white chocolate..) but with this recipe it was like night and day. So easy, no fuss, and they're mini so you can have more of them. Make sure to scroll down for the recipe!
For the Crust:
(You can also use graham crackers but I really recommend going with the gingersnap cookies)
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
1.Preheat oven to 325°F. Line 24 muffin tins with paper liners and set aside.
2. 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.
3. 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.
4. 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.
5. Remove and let cool in pans for about 30 minutes before removing from pan to finish cooling on wire rack. (I also let them set further in the refrigerator. I stored them in sealed containers until the next day, when I topped them with fresh homemade whipped cream.)
6. Top with whipped cream before serving, if desired.