Gingersnap Pumpkin Cheesecakes

Gingersnap Pumpkin Cheesecakes are the perfect blend of gingersnaps, chocolate chips, and pumpkin cheesecake. The gingersnaps make the perfect crust for these mini cheesecakes, which are the size of a normal cupcake. The tasty cheesecake is then topped with homemade whipped cream. Simply delicious.

I love anything that’s easy to serve. Wrapping up a dessert, of any kind, in a cupcake liner is on the side of brilliant.

Enter Gingersnap Pumpkin Cheesecakes.

They’re a great serving size, which is predetermined. You can decorate with whatever color/style cupcake liners you like. Additionally, they travel well.

If you love these, check out these Mini Gingerbread Cheesecakes. They’re made with thin Gingerbread Oreo cookies. That flavor is seasonal, but any thin Oreo will work.

Making Gingersnap Pumpkin Cheesecakes.

Get the muffin pans ready by putting in the cupcake liners.

Next, drop a gingersnap in the bottom of each liner. This is now the crust for the cheesecake.

I do something similar with a lemon Oreo in my Lemon Raspberry Cookie Cupcakes. I drop a cookie into the liner before adding the batter.

It adds a fun crust and crunch to the cupcake.

What if my gingersnap cookie is too big and won’t sit on the bottom?

Some brands of gingersnaps fit perfectly flat on the bottom and it’s all easy going.

Some brands, however, are bigger than others, but not to worry.

Take out a cheese grater and simply grind off the sides of each cookie until they fit flat. Try to keep them round.

Save the crumbs for two things: 1) sprinkle the tops after you put on the whipped cream, and 2) add some gingersnap “dust” into your pancake mix. Yummy!

The recipe calls for 27 cookies, 3 of which would be crushed then sprinkled on as a topping. If you had to grind down the cookies to fit, you will only need 24.

Using an electric mixer, (stand or hand-held), beat the softened cream cheese and sugar until smooth and fluffy.

Next, add in one egg at a time, then add in the pumpkin, pumpkin pie spice, and chocolate chips.

Quick note: Make sure the pumpkin is “pure pumpkin” and not “pumpkin pie filling.” Also, try to find the Nestle or Ghirardelli mini baking chips. They work best.

Pour the batter into the liners, and yes, they will be full.

These mini cheesecakes don’t rise like normal cupcakes, though. They rise a little, then sink back down when they cool, which is the nature of cheesecake.

Let’s bake.

Ok, so pop these into the preheated oven set at 350° for 30 – 35 minutes. Pull them out and let them sit in the pans for 20 minutes.

From there, remove them from the muffin pans to a wire rack to finish cooling to room temperature.

Next, and almost last, they need to set up in the refrigerator for 2 hours.

Once the cheesecakes have chilled for 2 hours, make the whipped cream.

Place your bowl in the freezer for about 10 – 15 minutes to chill the bowl, which isn’t necessary, but really helps.

Then, beat the whipped cream and sugar until stiff peaks form.

Pipe on the whipped cream and sprinkle on the gingersnap crumbs (or dust), then dive in. Time to enjoy the fruits of your labor.

Loving everything cheesecake?

Try these recipes if you love cheesecake:

• Blueberry Key Lime Cheesecake
• Lemon Oreo Cheesecake
• Layered Cranberry Cheesecake Dessert
• German Apple Cheesecake

Gingersnap Pumpkin Cheesecakes

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Happy baking and I sincerely hope you have a blessed day.

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