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
GRIND gingersnap cookies to crumbs in a food processor.
Add melted butter and pulse until mixed.
LIGHTLY spray mini cheesecake pan with non stick cooking spray.
PLACE approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
BEAT cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended.
Add eggs and beat until just blended.
SPOON cream cheese mixture into mini cheesecake pan on top of gingersnap crusts.
Bake for 20-25 minutes until set.
Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or preferably overnight.
Garnish with caramel, whipped cream, pecans or other toppings of your choice.