A small dessert packed with flavor, mini-pumpkin cheesecakes, are perfectly portioned and easy to transport. Also, totally awesome.
Total Time:1 hour 5 minutes
18 gingersnap cookies
8 ounces cream cheese, softened
2/3 cup sugar
1/3 cup brown sugar
A pinch of salt
1/3 cup sour cream
1 15 ounce can pumpkin puree
1–1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Whipped cream for topping
Preheat your oven to 300 F (150C) and line 18 cups of your muffin tins with your favorite papers. Place a whole gingersnap in the bottom of each paper.
Beat together the cream cheese, both sugars, and salt with an electric mixer on medium until smooth. Scrape the sides of the bowl.
Beat in the eggs one at a time. Finally blend in the sour cream, pumpkin, and spices. Beat until smooth.
Divide your cheesecake batter evenly between 18 cups. Go ahead and fill them almost to the top. Bake for 40 minutes or until there’s no wobble left. Allow to cool to room temperature and then refrigerate for at least 4 hours. Overnight is fine.
Top your tiny cheesecakes with whipped cream to serve.
You can replace the spices with with a tablespoon of pumpkin pie spice if you have it, or swap out other similar spices based on what you have in your collection.