I decided to try an all gingersnap cookie crust, but next time I will try mixing them with some gingerbread crackers as well, I think it will make the crust a little softer. These would also go great with the crust from the (also mini-sized) White Chocolate Raspberry cheesecakes!
Recipe adapted from: http://www.roxanashomebaking.com/marble-pumpkin-cheesecake-recipe/
Ingredients:
For the Crust:
1 1/4 cup gingersnap crumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/4 cup melted butter
For the Pumpkin Filling:
2 packages of 8oz cream cheese, room temperature
1/3 cup sugar
2 Tbsp heavy cream
1 egg
1 cup canned pumpkin puree
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
a dash of ground cloves
Directions:
- Preheat oven to 375 degrees F and grease and flour your mini muffin pans
- In the bowl of your food processor, grind the gingersnap cookies into fine crumbs, then add in the spices and melted butter and blend until combine
- Scoop out a tablespoon of the mixture into each well of the pan, and press down firmly
- Refrigerate for 5-10 minutes
- In a large bowl, add the cream cheese, 1/3 cup sugar and heavy cream. Beat on a low speed until fluffy
- Add the egg and blend well
- Remove 2/3 cup of the cream cheese mixture and set aside
- Add the pumpkin puree, brown sugar and spices to the the remaining mixture and blend well
- Spoon the pumpkin mixture into the pans, leaving a little room at the top of each
- Place a dollop of the reserved cream cheese mixture on top of each, and use a toothpick to swirl it in
- Bake for 15-20 minutes, until the sides are set and the center is just slightly wobbly.
- Once they are done, turn off the oven and leave the oven door open, letting the cheesecakes cool inside for 30 minutes before refrigerating
Makes about 25 miniature cheesecakes, or 1 large 9-inch cheesecake
