Mini Pumpkin Cheesecakes

Name: Mini Pumpkin Cheesecakes
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters packed brown sugar; 2 Tbsps butter, melted; 118 milliliters canned pumpkin (not pumpkin pie mix); 227 grams package cream cheese, softened; 1 egg; 20 gingersnap cookies; 1 teaspoons ground cinnamon; 0 teaspoons freshly grated nutmeg; 0 teaspoons salt; 1 Tbsp sour cream; 1 teaspoon vanilla

One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 177 calories. This recipe serves 12. Head to the store and pick up salt, butter, nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes.

Instructions

Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Frying Pan

In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup).

Ingredients you will need

Gingersnap Cookies

Equipment you will use

Food Processor

Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust.

Ingredients you will need

Butter

Crust

Bake 8 minutes.

Equipment you will use

Oven

Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently.

Ingredients you will need

Cream Cheese