Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes
with gingersnap crust

For gingersnap crust:
30 gingersnap cookies
2 Tbsp sugar
3 Tbsp butter, melted

1. Preheat oven to 325 degrees.
2. In a food processor or blender, pulse cookies and sugar until finely ground. 

3. Add butter and pulse to combine.
4. Press mixture evenly into bottom of lined muffin cups and bake for 10 minutes.

For pumpkin cheesecake filling:
3/4 cup sugar
2 (8 oz ) pkgs cream cheese, softened
2 large eggs
1/4 cup Pumpkin Pie or Vanilla Spiced Rum coffee creamer
1 Tbsp flour
1/4 tsp salt
1 cup Libby’s Pure Pumpkin
1 tsp pumpkin pie spice

1. Beat the sugar and cream cheese in a large bowl.
2. Add eggs, creamer, flour and salt; process until smooth.
3. Scoop 1⁄2 cup of the cream cheese mixture into a large bowl. Add pumpkin and pumpkin pie spice. Mix well.
5. Spoon the pumpkin cheesecake mixture over baked crusts.
6. Spoon the original cream cheese mixture over top.
7. Insert a butter knife and swirl.
8. Bake 20-25 minutes until the centers have set.
9. Let cool completely before storing in refrigerator.

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