Pumpkin Cheesecake with gingersnap crust (TNT)

View previous topic View next topic Go down

Pumpkin Cheesecake with gingersnap crust (TNT)

Post by pstarkoski on Sun Mar 10, 2013 8:16 am

I only have one word for these!....YUM!!!
These would be great in the fall when you are wanting pumpkin recipes, but way wait until then...make up a batch now!!
So yummy!

Pumpkin Cheesecake with Gingersnap Crust

Each little cheesecake (or two) is the perfect portion size and the gingersnap crumb crust goes perfectly with the pumpkin filling. This recipe makes 12 little scrumptious cheesecakes, but you could easily double it for a crowd.

2/3 cup of crushed gingersnaps (about 15)
2 tablespoons of melted butter

Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.

8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
1/2 cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.

Fill the paper cupcake liners 3/4 full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream



Recipe source:




Number of posts : 12221
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum