Pumpkin Cheesecake Minis with Gingersnap Crust

Pumpkin Cheesecake Minis with Gingersnap Crust
For 73 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 287 calories, 4g of protein, and 17g of fat each. Head to the store and pick up philadelphia cream cheese, crust, egg, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

1
PREHEAT oven to 350F.
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OvenOven
2
GRIND gingersnap cookies to crumbs in a food processor.
Ingredients you will need
Gingersnap CookiesGingersnap Cookies
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Food ProcessorFood Processor
3
Add melted butter and pulse until mixed.
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ButterButter
4
LIGHTLY spray mini cheesecake pan with non stick cooking spray.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
5
PLACE approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
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CrustCrust
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Frying PanFrying Pan
6
BEAT cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended.
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Cream CheeseCream Cheese
PumpkinPumpkin
VanillaVanilla
SpicesSpices
SugarSugar
SaltSalt
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Hand MixerHand Mixer
7
Add eggs and beat until just blended.
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EggEgg
8
SPOON cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.
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Cream CheeseCream Cheese
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Frying PanFrying Pan
9
Bake for 20-25 minutes until set.
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OvenOven
10
Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or preferably overnight.
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OvenOven
Frying PanFrying Pan
11
Garnish with caramel, whipped cream, pecans or other toppings of your choice.
Ingredients you will need
Whipped CreamWhipped Cream
CaramelCaramel
PecansPecans
DifficultyHard
Ready In40 m.
Servings12
Health Score1
Dish TypesSide Dish
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