Pumpkin Cheesecakes – Mini Version
Looking for a great treat for that Halloween party?
I’ve found the new greatest treat!!!
I have had an amazing sugar pumpkin sitting on my counter until recently… very recently. Isn’t it gorgeous?
I’ve been watching for pumpkin recipes that I want to try and located two… one of which is… you guessed it Mini Pumpkin Cheesecakes! The original recipe came from Little Rays of Sunshine, and I thought it sounded simply amazing!
Boy was I right! It made K happy since he has been wanting cheesecake, and it made me happy, because, well, I love anything mini! I think mini things are so cute… and that’s why I renamed the recipe from Pumpkin Cheesecake Cups to MINI Pumpkin Cheesecakes!
They’re so tasty and they even have a crust! And the only thing I love more than mini things, are all things pumpkin – I even have a pumpkin spice dish soap and counter spray set from Williams Sonoma.
modified from Little Rays of Sunshine
2 (two) 8-oz packages of cream cheese (I used fat-free)
3/4 cup white sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup pumpkin puree (I used sugar pumpkin, but you can use canned)
24 gingersnap cookies
whipped cream for garnish
Next, pop the gingersnaps in the bottom of the cups… however they fit best. Mine had to go upside down.
Next, drop the batter into the cups until about 2/3 full. I found that using a 1/4 cup measuring cup as a spoon gave me almost exactly the right proportion. Pop these puppies in the oven and bake 10-12 minutes… or until the edges are firm and the center jiggle just a little.