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    Pumpkin Mini Cheesecakes


    Source of Recipe


    Adapted from a newspaper recipe

    Recipe Introduction


    For anyone who loves pumpkin-anything (as I do), these little gems are a real treat! They are "their own thing" - not too much like pumpkin pie, not too much like cheesecake, just a really nice balance between the two.

    List of Ingredients




    24 gingersnap cookies
    24 paper cupcake liners

    Filling:

    12 oz of cream cheese
    3/4 cup of brown sugar
    1/3 cup molasses
    2 eggs
    1 cup of canned pumpkin
    1 1/2 tsp vanilla extract
    1 T corn starch
    2 tsp of cinnamon
    1/2 tsp ginger
    1/4 tsp cloves
    1/2 tsp kosher salt (1/4 tsp if using regular salt)

    Recipe



    Preheat oven to 325. Using two 12-cup muffin tins (so you'll have 24 total), line each cup with a paper liner. Drop a whole gingersnap into the bottom of each liner.

    In a large mixing bowl, using an electric mixer, beat the cream cheese until soft and creamy. Add the remaining ingredients and blend well, scraping the bowl a couple times with a rubber spatula. Transfer the filling to a large measuring cup with a pour spout (makes for easier filling of the muffin tins). Divide the batter among the 24 prepared muffin cups.

    Bake at 325 for 30-35 minutes, just until set. Allow to cool to room temp, then refrigerate to chill thoroughly.

    Makes 24 mini cheesecakes.

 

 

 


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