Mini Gingersnap Cheesecakes..Care to join me? 😜
Updated: Nov 28, 2019
FOR THE CRUST 1 1/4 c. gingersnap cookie crumbs(I bought a bag of cookies and just rolled them out very fine) 2 tbsp. sugar 1/4 c. unsalted melted butter FOR THE FILLING 12 oz. cream cheese, softened to room temperature 1/2 c. pumpkin puree 1 large egg and 1 large egg YOLK 1/2 c. sugar 1/2 tsp. ground cinnamon 1 tsp. pumpkin pie spice 1 tsp. pure vanilla extract
FOR THE TOPPING
1/2 c. pecans ROASTED pecans(put on baking pan.. add pieces of butter and sea salt) approx. 10 mins on 300 degrees
Preheat oven to 350°. Fill a 12-count muffin pan with 12 liners. Make crust: Mix together cookie crumbs, sugar, and butter in a medium bowl until combined. (The mixture will be thick, coarse, and sandy.) Press approx tablespoon mixture into each liner pressing tightly. Pre-bake crusts for 5 minutes, then remove from oven and set aside. Make filling: In a large bowl beat cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in pumpkin, egg and egg yolk. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined. Pour filling evenly into each crust, then bake until centers of pies only slightly jiggle, 18 to 20 minutes. Let cheesecakes cool at room temperature in pan set on a wire rack. Once completely cool, place pan in refrigerator for at least 2 hours. Once chilled, drizzle with caramel and garnish with pecans, then serve. I made homemade caramel sauce! There are variations so you can just look up any recipe for that! It is easy to make just make sure you continuously stir the sugar. It will crystallize then melt and turn amber. Don’t let it burn.. that’s the key!