Ingredients: |
Ingredients: Filling:
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Crust:
24 gingersnap cookies (1 1/2 cup gingersnap cookie crumbs)
4 tablespoon granulated sugar
4 tablespoons unsalted butter, melted
Garnish:
1 1/2 cups whipped cream
1 pinch ground cinnamon, or more to taste
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Directions: |
Directions:Preheat an oven to 350 degrees F. Preheat oven to 325°F. Spray each cavity of two 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 20 cavities of the pan with liners.
Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and butter and mix until fully combined. Evenly distribute the mixture between all 24 cavities in the mini cheesecake pan (or 20 cavities in the muffin pan), making sure to press each one down firmly into one even layer (I use the butt of a jar for this). You can bake the crust for 5 minutes at 350, or not. I prefer to not.
Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the cavities of the muffin/cheesecake pans.
Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon. |
This recipe for Mini Pumpkin Cheesecakes is from