Mini Pumpkin Gingersnap Cheesecake Recipe

Autumn Halloween Pumpkins

Mini Pumpkin Gingersnap Cheesecake Description

This recipe makes individual portions of pumpkin gingersnap cheesecake. It is perfect for the dessert tray, lunch boxes, school and sports snacks, and late-night snacking. On the go!? Snag one and run…….

This recipe is popular for Halloween, Thanksgiving, and Christmas. And you’ll find it at Halloween parties as well as at the Thanksgiving dessert table.

Yield: About 1 1/2 dozen

Gingersnap Trivia: Australia, the United Kingdom, and New Zealand call them “ginger nuts”.

Mini Pumpkin Gingersnap Cheesecake Ingredients

18 gingersnap cookies

12 oz. cream cheese, softened

3/4 cup sugar

1 Tablespoon cornstarch

1 teaspoon pumpkin pie spice

2 eggs

1 cup pumpkin puree, canned or homemade

1/3 cup light corn syrup

18 paper baking cups, 2 1/2″ size

I'ts the Great Pumpkin Charlie Brown!

How to Make Pumpkin Gingersnap Cheesecake Directions

  1. Preheat oven to 325° F.
  2. Put paper cups into a muffin pan.
  3. Put 1 ginger snap in the bottom of each cup. Set muffin pan aside.
  4. Beat together cream cheese, sugar, cornstarch, and pumpkin pie spice with an electric mixer until well mixed.
  5. Add eggs and blend together.
  6. Add pumpkin and corn syrup. Beat for 1-2 minutes until well blended.
  7. Pour cheesecake filling evenly into the paper cups.
  8. Bake in the oven for 30 -35 minutes, until filling sets.
  9. Remove from oven and allow to cool. Then, chill in the refrigerator for at least one hour.

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