Wednesday, January 26, 2011


Each little cheesecake (or two) is the perfect portion size and the gingersnap crumb crust goes perfectly with the pumpkin filling. This recipe makes 12 little scrumptious cheesecakes, but you could easily double it for a crowd.

 2/3 cup of crushed gingersnaps (about 15)
2 tablespoons of melted butter

Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.

8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
½ cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.

Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream.


Ana Powell said...

They make smile.
Delicious ♥

Debbie said...

Oh are they ever adorable looking and I bet they are delicious too!

Ana Rita said...

SO delicious...



Anonymous said...

I have been on a cheesecake binge lately. I love making them in cupcake liners, too! Yours look yummy and I will definitely have to try them.

The Cooking Photographer said...


Leslie said...

The gingersnap crust makes it for me!!!! yum

Kristen said...

those are so cute! love it!

Paula said...

I've got all the ingredients out and I'll be making these today as soon as the cream cheese softens!