Prep time
10 mins
Cook time
14 mins
Total time
24 mins
Serves: 12 mini cheesecakes
INGREDIENTS
Crust:
  • 1 cup gingersnap cookies processed into crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 1 egg plus one egg white
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • Pinch of cloves
  • Whipped cream or cool whip for topping
INSTRUCTIONS
  1. Crust:
  2. Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms.
  3. In a bowl combine the crust ingredients; mixing well. Divide the mixture among the 12 cups. Firmly press on bottom and 1/3 up on the side.
Filling:
  1. In a mixer, combine all the filling ingredients and mix well. Divide among the cups.
  2. Bake for 14 minutes then cool on rack for 20 minutes. Remove and refrigerate until well chilled.
  3. Serve with either whipped cream or cool whip and dust with cinnamon.

SOURCE ALLRECIPES

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