Mini Pumpkin Cheesecake with Gingersnap Crust - is a classic Fall and Thanksgiving dessert made in a muffin tin. You get individualized cheesecake per person. Plus the spices makes it so tasty.
Preheat oven to 350°F and line a standard 12-cup muffin tin with cupcake liners.
In a food processor, mix a few gingersnap cookies. Take the gingersnap crumbs in a bowl. Add butter and mix well using a fork. It should have a wet-sand like consistency.Divide it evenly among the Muffin tin. (I added about 1 and 1/2 Tablespoon in each cup). Press firmly using the back of your spoon or a glass. Pre-Bake the crust in the pre-heated oven for 5-minutes. Cool it down at room temperature for more 5-minutes
In a large Mixing bowl, add cream cheese, sugar, vanilla, and sour cream. Mix until it gets creamy.Add egg, Pumpkin Puree, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Corn starch, and salt. Beat just until everything gets combined. (DO NOT OVERBEAT)Fill each muffin cup all the way up to the top with the filling.
Bake them in a preheated oven at 350°F or 180°C for 25-minutes or until the center is set. Cool them down in the oven with the oven door, slightly cracked open for at least 20-minutes. Bring them to room temperature and cool them down in the muffin tin for additional 20-30 minutes.Take them out from the muffin tin and let them cool down for another 1 hour.
In a small bowl take some whipping cream and pure maple syrup. Whip with a stand mixer or hand mixer until you see stiff peaks. Take it in a piping bag and once the mini cheesecakes are set, do the frosting.ENJOY!
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Notes
How to Store Mini Cheesecakes?If you have any leftovers, then you can keep them in the refrigerator covered with a lid. It will stay absolutely intact for up to a week.In case you want to store it in the freezer, then wrap each mini cheesecake with a cling wrap/plastic wrap/saran wrap and keep it in the freezer. Or else you can use a freezer bag and place all of them in that bag and pop it in the freezer.Can I make ahead this recipe?Yes, absolutely yes!First bake the crust, cool it down, and wrap it tightly with a plastic wrap. Make sure you don't leave any space for air to penetrate and pop it in the freezer.Second, make the filling as per the instructions and cover it with a plastic wrap. Pop it in the refrigerator and it would stay fine.Lastly, when you have to make it, you can keep them out for an hour or two at room temperature. Once they are at room temperature you can follow the rest of the recipe instructions to make your cheesecake.
Nutrition
Nutrition Facts
Mini Pumpkin Cheesecake with Gingersnap Crust
Amount Per Serving
Calories 247Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 61mg20%
Sodium 163mg7%
Potassium 124mg4%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 2196IU44%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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