Pumpkin Cheesecakes

Savor the sweet taste of fall by enjoying mini pumpkin cheesecakes wrapped in delectable gingerbread crust.

Pumpkin Cheesecakes
Makes 36 mini cheesecakes
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  1. ¼ cups gingersnap crumbs
  2. 1½ cups finely chopped pecans
  3. 1⅓ cups sugar, divided
  4. ⅔ cup butter, melted
  5. 2 (8-ounce) packages cream cheese, softened
  6. 2 large eggs
  7. ½ cup pumpkin
  8. 1 teaspoon pumpkin pie spice
  9. 1 teaspoon vanilla extract
  10. Garnish: glazed walnuts
  1. Preheat oven to 350°.
  2. In a medium bowl, combine gingersnap crumbs, pecans, ⅓ cup sugar, and butter. Press into bottom and three-fourths up sides of three 12-cup mini cheesecake pans. Bake 6 minutes.
  3. In a medium bowl, combine cream cheese and 1 cup sugar. Using an electric mixer at medium speed, beat until creamy. Beat in eggs, pumpkin, and pumpkin pie spice until smooth. Stir in vanilla extract.
  4. Spoon about 1 tablespoon pumpkin mixture into each baked crust. Bake 18 to 20 minutes, or until set; cool.
  5. Chill 2 hours before removing from pans.
  6. Garnish with glazed walnuts, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime September/October 2007


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