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
54 Comments on “Mini Pumpkin Cheesecakes with Gingersnap Crusts”
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 🙂
Lizzy,
Love everything mini and these cheesecakes look delicious and adorable.
Annamaria
Little bites of goodness, Liz!
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
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
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.
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!
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.
Oh this sounds (& looks!) fabulous!
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!
Great choice for the challenge! They look delicious – pinned!
75 mini cheesecakes!! Are you hosting a cheesecake party at home? They look so festive and pretty!
You always astouned me with your plating skills!
i adore your photograph my friend!