Gingersnap Pumpkin Cheesecakes
Mini cheesecakes made with pumpkin and chocolate chips on a gingersnap cookie.
Yield: 24
Calories: 250kcal
Materials
Mini cheesecakes:
- 27 gingersnap cookies, divided
- 24 oz. cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 3/4 cup pure pumpkin (not pumpkin pie mix)
- 1 tsp. pumpkin pie spice
- 1 cup mini semisweet chocolate chips
Whipped cream topping:
- 1/2 cup whipping cream
- 1 Tbsp. granulated sugar
Instructions
- Preheat oven to 350°. Place cupcake liners in muffin pan.
Mini cheesecakes:
- Place 1 gingersnap cookie into each liner. If the cookie is too big, see NOTES below. Place remaining three cookies in a sealed bag and crush with mallet or rolling pin.
- In large bowl, beat cream cheese with the sugar until light and fluffy. Add the eggs in one at a time, just until blended.
- Beat in the pumpkin, pumpkin pie spice, and chocolate chips.
- Pour batter into the liners -- liners will be full. Bake for 30 - 35 minutes.
- Cool 20 minutes then remove to wire racks. Allow the cheesecakes time to set up in the refrigerator for 2 hours before serving.
Whipped cream topping:
- In a small bowl, preferably chilled, beat whipped cream and sugar on high speed until stiff peaks form.
- Sprinkle cookie crumbs on top and serve. Enjoy!
- Keep refrigerated.
Notes
Depending on what brand gingersnaps you buy, some are too large to fit in the bottom of a regular muffin tin. Simply rotate the edge of each cookie over a cheese grater to achieve the correct size. Add the shavings into your next batch of pancakes or waffles.
Nutrition
Calories: 250kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 142mg | Potassium: 151mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1680IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg