Mini Gingersnap Pumpkin Cheesecakes

Mini Gingersnap Pumpkin Cheesecakes are the most delicious way to enjoy the flavors of the season!

Mini Gingersnap Pumpkin Cheesecakes are the most delicious way to enjoy the flavors of the season! | MomOnTimeout.com #pumpkin #recipe

I am so excited for this week’s Iron Chef Mom: Pumpkin linky party!  I LOVE all things pumpkin EXCEPT Pumpkin Pie…I know! I know!  I’m crazy, but my husband is happy because there is always more for him :) I was talking to my walking buddy Rhonda about the upcoming party and she told me she had the perfect recipe for me and I’m excited to share it with you today.  I was immediately intrigued because the crust is so simple – a gingersnap cookie!  No mixing crumbs with butter and sugar!  We all know I love easy so I was eager to give it a go :)

Mini Gingersnap Pumpkin Cheesecakes | MomOnTimeout.com

Ingredients:
18 gingersnap cookies
12 oz light cream cheese, softened
3/4 cup sugar
1 Tbls corn starch
1 tsp pumpkin pie spice
2 eggs, room temperature
1 cup canned pumpkin {pure pumpkin}
1/3 cup Karo Light Corn Syrup


Directions:
Preaheat oven to 325 degrees. Place paper baking cups in a muffin tin.  Place a gingersnap cookie in each cup.

Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until thoroughly combined. Add eggs, one at a time, beating well after each addition. Add pumpkin and syrup and beat for an additional minute.

Pour cheesecake filling into cups {I used an ice cream scoop}, dividing evenly.  Bake for 30-35 minutes until cheesecakes are just set.  Let cool for 15 minutes and then chill for an additional hour in the fridge before serving. If you put the cheesecakes in the fridge too soon it can cause the cheesecake to crack.

Top with whipped cream and voila!

Mini Gingersnap Pumpkin Cheesecakes | MomOnTimeout.com

Mini Gingersnap Pumpkin Cheesecakes

Ingredients

  • 18 gingersnap cookies
  • 12 oz light cream cheese, softened
  • 3/4 cup sugar
  • 1 Tbls corn starch
  • 1 tsp pumpkin pie spice
  • 2 eggs, room temperature
  • 1 cup canned pumpkin {pure pumpkin}
  • 1/3 cup Karo Light Corn Syrup

Instructions

  1. Preheat oven to 325 degrees. Place paper baking cups in a muffin tin. Place a gingersnap cookie in each cup.
  2. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until thoroughly combined. Add eggs, one at a time, beating well after each addition. Add pumpkin and syrup and beat for an additional minute.
  3. Pour cheesecake filling into cups {I used an ice cream scoop}, dividing evenly. {Pay no attention to how much batter is shown in the picture...you want them filled almost to the top.} Bake for 30-35 minutes until cheesecakes are just set.
  4. Let cool for 15 minutes and then chill for an additional hour in the fridge before serving. If you put the cheesecakes in the fridge too soon it can cause the cheesecake to crack.
  5. Top with whipped cream and voila!
http://www.momontimeout.com/2012/10/mini-gingersnap-pumpkin-cheesecakes/

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Comments

  1. Oh yum–I was just thinking of something like this…my favorite pumpkin cheesecake has a ginger snap crumbs crust, but I need to make some serving size ones and the whole cookie in the bottom is perfect.

  2. These are similar to the mini cheesecakes I make using a Nilla wafer as a crust.

  3. These look so super delicious, Trish! Gingersnap crust? Holy yum.

  4. Oh, I love the idea of a gingersnap as the “crust”. Yummy!

  5. Oh my gosh – these look so so so so good!

  6. These look so good Trish! I love small desserts and these are perfect! Have a lovely week! Happy Fall! Angie xo

  7. This looks great!Yummy! I hope you will share this starting Wednesday night at The CSI Project. This week’s challenge is Fall Foods and this is perfect!
    Come on over! Each week is a new craft challenge and Food sometimes!
    http://www.thecsiproject.com

  8. These look delicious. I love anything made with pumpkin and I think these are going on my list of desserts to make ASAP :) Thanks for sharing!

  9. oh yummy, and I love the colour of them, very fallish.

  10. Oh my do these look good. Thanks for the recipe.

  11. Yum! Ginger and pumpkin are two of my favorite combinations. Pinning this Drop by my kitchen. http://Www.tumbleweedcontessa.com. Found you on Cheerios and Lattes.

  12. Mmm, those sound amazing! Thanks for linking this up to The Fun In Functional!

  13. Sounds like a great flavor combination!! I’d love to try these. Thanks so much for coming out to the party at Clean and Scentsible. I will be featuring these today. Happy Sunday!
    Jenn :)

  14. These look GREAT! Love them Trish!

  15. oh yum! Wow, they really look tasty! I’m hosting a Thanksgiving party all month long (until Thanksgiving) and would love for you to come over and link it up! This is in addition to my normal Tasteful Tuesday party that runs every Tuesday. Thank you for taking the time to celebrate Thanksgiving and be THANKFUL for all our blessings. http://www.nap-timecreations.com/2012/10/pull-apart-pumpkin-maple-bread-and.html

  16. Thanks for the yummy post! I have been thinking about making this, but I cannot find the mini gingersnap cookies anywhere! Can I ask where you bought them from? All the stores by me only carry the bigger size cookies, and I don’t want to spend a lot of time making the crust myself.

  17. These look so good! I’m adding the ingredients to my grocery list :)

    Thanks for linking up at All Our Days!

  18. I am just like you when it comes to pumpkin–love everything but the pie! These look amazing!

  19. These look amazing! I am featuring them tonight at the Back For Seconds Social! Congrats and thanks so much for linking up!

  20. This recipe sounds delicious. I found it when looking at the butterscotch pumpkin fudge recipe.
    Just a wee question – I live in New Zealand and there are a couple of ingredients listed in both recipes that aren’t readily available here.
    One is butterscotch baking chips, do you know if using butterscotch lollies (candy in American!), like Werther’s for example would suffice?
    Two is corn syrup, we don’t tend to use down here and it’s not easy to find. Can you suggest an alternative?
    I have a great recipe for spicy sweet pumpkin muffins that never fails to impress my pumpkin loving friends – it also fools pumpkin haters – they have no idea they’re eating it. ;-)
    Keep up the good work. :-)

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