Mini Pumpkin Cheesecakes with Gingersnap Crusts
Mini pumpkin cheesecakes with gingersnap crusts are irresistible, individual desserts. This easy cheesecake recipe makes the perfect fall dessert!
Mini Pumpkin Cheesecakes with Gingersnap Crusts
My friend and fellow blogger, Kate of Kate’s Kitchen, sent me an email asking if I wanted to be a “Celebrity” chef at a benefit to raise funds for folks with developmental disabilities. Huh? I guess I could fake the celebrity status with a confident attitude, right? How could I say no?
The last 4 weeks have been crazy: flying to Iowa, moving my sick and elderly parents 800 miles to Denver in an RV, flying home, flying to Seattle for a food bloggers conference, flying back to Denver when my dad was admitted to the ICU. Ugh. Enough already. I needed 75 servings of a dessert, so instead of making a traditional, full sized cheesecake, I went with a simple fall classic, Mini Pumpkin Cheesecakes.
Mini Pumpkin Cheesecakes
Instead of the typical graham crackers in the crust, I bought a bag of gingersnaps and crushed them for some extra zing. I love the contrast of white chocolate with the orange pumpkin, so I topped these all with a round of ganache and varied the garnishes: crystallized ginger, candied pecans, and candy corn. The toppings are great at disguising any imperfections (shhh…don’t tell!) plus making for a more elegant presentation. As luck would have it, this month’s Dessert Challenge theme is pumpkin and cream cheese, so thankfully, these served double duty. If you’re interested in supporting this wonderful cause, you can go to the Indy Cooks site and follow the link to “tip the chef.” Even a dollar will help…thanks SO much!!!
A couple of items you may need to make the mini pumpkin cheesecakes:
Mini Muffin Pan
Nielsen-Massey Vanillas Madagascar Bourbon Vanilla Extract
Mini Pumpkin Cheesecakes with Gingersnap Crusts
Mini pumpkin cheesecakes with gingersnap crusts
Ingredients
Crust:
- 12 ounces gingersnap cookies, processed into crumbs (I used Archway cookies)
- 1/2 cup butter, melted
Filling:
- 4 8-ounce packages cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 4 eggs, at room temperature
Optional garnishes:
- White chocolate ganache (6 ounces chopped white chocolate melted with 1/4 cup cream)
- Candied pecans
- Crystallized ginger
- Candy corn
Instructions
- Preheat oven to 325º. Line mini muffin tins with muffin papers. Set aside.
- Mix together gingersnap crumbs and melted butter, till well incorporated. Put 1 teaspoon of crumbs into the bottom of each muffin tin. Tamp down to make the bottom crusts. Set aside.
- In the bowl of a stand mixer fit with the paddle attachment, beat the cream cheese and sugar till smooth. Add vanilla, maple syrup, cinnamon, ginger, nutmeg and pumpkin puree and beat till incorporated, scraping the bowl with a spatula as needed. Add eggs, one at a time, mixing just till incorporated.
- Spoon filling into prepared mini-muffin tins. Bake for 20 minutes. Remove to cooling rack to cool completely.
- When cool, may top with a round of white chocolate ganache, then a pecan half, piece of crystallized ginger or a candy pumpkin, if desired.
Notes
Total time does not reflect cooling and chilling time
Nutrition Information:
Yield:
37Serving Size:
2 mini cheesecakesAmount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 161mgCarbohydrates: 38gFiber: 1gSugar: 30gProtein: 3g
Liz these are so cute! I love gingersnap and especially the candy corn garnish!
Kudos to you for helping out with the fundraiser and helping those that really need it. I hope it raises a lot of funds! You know I want these cheesecakes, right? I so love pumpkin. And cheesecake. And even crumbled ginger cookies.
You are such a wonderful person, Liz. 🙂
ps Archway ginger snaps are our fave store bought.
Oh, Mary, you’re always so kind and generous with your compliments. Thank you. You do remember my snarky side, don’t you 😉
What a great idea for extra ZING! I love the gingersnap touch. These look yummy. I hope things settle down for you. What a fun month for the dessert challenge, huh?
I’ll try gingersnaps the next time I bake cheesecake 🙂 Love the candy corn garnish !
My favorite celebrity chef!!! Yaaaaay LIZ!! Beautiful mini cheesecakes. I really, really love gingersnap crust… so spicy and delicious!
Wow Liz, you have had a crazy month. Hope your dad is doing better. I always think life is going to slow down but it just doesn’t happen, does it? Your little cheesecakes look and sound amazing. I know everyone loved them!
Oh yum, these are certainly some delightful snacks with the additional of gingersnap cookies!
Posted an earlier comment but not sure if it went thru………..
I love love love these and so clever with the different garnish! I can’t believe I used to not like cheesecake, it’s one of my favorites to eat and make now!
Ugh Liz, what a fall you’ve had! I can’t believe you were still so cheerful and positive at IFBC when you were dealing with so many personal issues. You are truly superwoman. Your mini pumpkin cheesecakes are absolutely adorable and I can see from the photos that they were baked perfectly. Mine would look all cracked, I know it. I’ll just have to smother them in white chocolate ganache like you did and add cute, tasty toppings!
How can I say no to a celebrity chef recipe!? 🙂 Sounds like you’ve earned these cheesecake cups over the last few weeks- and then some.
How cool! What a fantastic opportunity. This looks delicious – well deserved!
Lovin’ the gingersnap crust! I hope your dad is doing better and that everyone is settled in from the move:@)
these look absolutely adorable. specially the ones with candy corn topping. so cute !
hope you dad is doing better now. it is indeed wonderful of you to manage everything at home and then help at fund raising too. kudos to you !
These mini pumpkin cheesecakes look so cute and pretty! Love the sound of the gingersnap crust and the candy corn topping is so adorable. Hope life calms down a little more for you soon and that your dad is doing better.
You undoubtedly brought oodles of joy to the people at the event – as well as their taste buds. Very pretty, indeed, Celebrity Chef Liz =)
Ginger snaps are my 90-year-old father’s faves so they hold a dear place in my heart. And are a wonderful foundation for any cheesecake =)
What fun and cute mini cheesecakes. Love the pumpkin and fall flavors. 🙂
You are more than a celebrity in my book, Liz! How do you manage to do it all? Wonders of wonders then you “whip” together these little darlings. Whew! Take a moment to breathe and thank you for sharing…
Mini cheesecakes are such a good idea, because I could easily eat half of a large cheesecake in one sitting 😉 Love the fall flavor of these! Wow, you’ve been having quite a busy, and i’m sure stressful, time. I hope things smooth out soon and that your parents are doing ok, Liz!
So pretty, Liz! Because they are small, I’d consider them guilt-free.
You celebrity chefs come up with the best desserts! These are awesome and SO cute!
You’ve had a crazy month, Liz. Hope you sit down with a cup of tea and eat one of these cute desserts above! They are perfect. Hope you had fun being a celebrity chef!
what cutes and delicious!!!
You are a busy lady and super generous with your time and talent. I’ve used gingersnaps once as a crust and they have the perfect among of zing. Hope you’re taking some time to rest.
What a big honor to be cooking for The Arc as a celebrity chef!! Woo Hoo! Now I can say-I knew you when!! I am loving your cheesecakes and the different toppings are are scrumptious looking!
I bet these were a huge success at the fundraiser! They look delicious, I especially like the gingersnap crust!!
With everything you’ve had on, I’m super-impressed with how you’ve been able to keep up with not only your baking but also your blogging. Until yesterday, I had never heard of or even seen candy corn. But then it appeared on two blogs and now your blog. I wonder what it tastes like. We definitely can’t buy that here xx
Holy mackerel, Liz, I think each of us challengers should pack up some of our creations and ship them to you. That is a FULL PLATE of a week there! *HUGS*
I appreciate the #lowcarb and #glutenfree mods I saw on your Google+ page on various recipes, as there is a history of diabetes in both sides of our family. Pumpkin is one of my favorite veggies (or are they one of those fruit/vegs), cheesecake is my favorite cake and the gingersnap is my favorite cookie. Can you guess what challenge recipe just made my todo list? :O)
Take care of yourself, too, while you’re taking care of everybody else. Prayers and fabulous dessert karma coming your way!
I love using gingersnaps as an alternative to spice things up. Your treats look divine.
These are adorable! I love one-person desserts 🙂
These are so pretty Liz !! Love the gingersnap addition!
These look GREAT! Pinned!
Please share at our linky when you can! Xo
Delicious! Don’t you just love individual desserts? I really like how you swapped graham crackers for gingersnaps…or actually vice versa 🙂 This looks so good Liz!
You are a celebrity to me! Love the recipe you made…very good idea to add the white chocolate ganache.
How cute are these little cheesecakes!! LOVE that pumpkin.. Is it made out of ceramic??
These mini pumpkin cheesecakes are so cute. Pumpkin cheesecake perfect dessert for this time of year.
I love mini desserts, these are too cute!
Wow, you have been busy! I like portion controlled sweets. It helps to keep me honest.
they look yummy!
You always astouned me with your plating skills!
i adore your photograph my friend!
75 mini cheesecakes!! Are you hosting a cheesecake party at home? They look so festive and pretty!
Great choice for the challenge! They look delicious – pinned!
I hope your dad is doing better. I know it is not the best practice but a little cheesecake always makes me feel better. Enjoy your little treats!
Oh this sounds (& looks!) fabulous!
I just love the way you presented those little gems. I am always getting little cracks on my cheesecakes and a dollop of ganache with a cute topping sounds like the perfect solution. I hope you get a chance to catch a breath before the whirlwind of the holidays starts.
These pumpkin cheesecakes are beautiful Liz. When are you going to have a cookbook? Seriously, your recipes are spectacular! Sorry to hear about your parents and their failing health – I am right there with you. Enjoy your weekend!
Simple for you but completely elegant. Love the touch of the gingersnaps and the toppings are so creative. Hope everyone is OK now health wise.
Liz- What a lovely little dessert! I love gingersnap with pumpkin, it’s such a perfect compliment. And your little toppers are so pretty! I’m so sorry to hear about your dad, I hope he’s doing better now. And I hope you get some much-needed rest this weekend. Take care <3
Such a perfect little dessert for fall…pumpkin and gingersnap pairing…yumm! Also you decadeant chocolate cheesecake…wow! Would love to have you in my neighborhood…actually even better; as a neighbor. You never run out of fabulous ideas, and they’re all homemade goodies to share for all occasions! xo
Little bites of goodness, Liz!
Lizzy,
Love everything mini and these cheesecakes look delicious and adorable.
Annamaria
These little cheesecakes are fabulous! I love gingersnaps, and they pair so beautifully with pumpkin. My favorite topping you show is the candied pecan. Gorgeous! I hope that your event was a huge success. They look amazing! I’m pinning this one 🙂