Posted by Jackie on Nov 20, 2012
Thanksgiving is always such an exciting, and busy, week! Sometimes there’s more time spent in the kitchen than sitting down and enjoying time with our families. So, I like to do most of the cooking and baking in advance, that way I’m not stuck in the kitchen for hours on Thanksgiving Day.
These mini pumpkin cheesecakes are just the thing for a stress-free holiday! You can make them days ahead of time, leave them in the freezer, and whip them out when it’s dessert time. They’ve got a gingersnap cookie crust, and a creamy pumpkin spice cheesecake filling. They can be eaten frozen or refrigerated. Either way, they’re good and they’ll save you time in the kitchen.
We’re definitely having Mini Pumpkin Spice Cheesecakes and these brownies at our house this week!
Wishing you all a blessed, and relaxed, Thanksgiving!
Mini Pumpkin Spice Cheesecakes
Makes about 28 mini cheesecakes
- 28-30 gingersnap cookies
- 16 ounces cream cheese, at room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 4 eggs, at room temperature, lightly beaten
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- Pre-heat the oven to 275°. Line muffin tins with paper liners.
- Place a gingersnap cookie at the bottom of each cup.
- On medium-high speed, use your mixer to beat the cream cheese until it is smooth.
- Gradually add the brown sugar, beating until combined with the cream cheese. Beat in the vanilla.
- With the mixer still on, slowly pour in the eggs, a little bit at a time, until combined with the cream cheese mixture.
- Beat in the pumpkin puree and pumpkin pie spice.
- Fill each muffin cup with the cheesecake batter, filling each almost to the top.
- Bake, rotating muffin tins halfway through, until the filling is set, about 22-24 minutes. Cool the tins on wire racks.
- Refrigerate the cheesecakes in the tins at least 4 hours, or freeze for 2 hours. Remove from the muffin tins before enjoying.
Original recipe by La Casa de Sweets