Ingredients
- For the Crust
- 20 Gingersnap Cookies, Crushed
- 2 Tablespoons White Sugar
- ¼ Cup (1/2 Stick) Butter, Melted
- For the Pumpkin Cheesecake
- 8 Ounce Cream Cheese, Softened
- ½ Cup Brown Sugar
- ⅔ Cup Pumpkin Puree
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Cinnamon, Ground
- ¼ Cup Sour Cream
- For the Topping
- Whipped cream and additional pumpkin pie spice, If Desired
Recipe Description
Mini Pumpkin Cheesecakes:Silky smooth pumpkin cheesecake nestled inside a spicy gingersnap crust. All the flavor of fall in the palm of your hand!
They feature a spicy gingersnap crust, creamy pumpkin cheesecake, and a dollop of whipped cream! No more worrying about cutting the pumpkin pie and fighting over the last slice.
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