One of my favorite parts of the week is Saturday mornings.  My husband can vouch for how much I truly love sleeping in on the weekends.  Then when I wake up, it feels so luxurious to make my latte at my own pace and then it’s time.  I love to sit on the couch, sip my coffee and watch the cooking shows that I record each week.  Without fail if there is a new Pioneer Woman and/or Giada De Laurentiis, I am giddy with excitement to hunker down and watch.  There is not always a recipe that I choose to replicate, but even so, I just enjoy watching people cook on TV.  I particularly love holiday episodes and last weekend, there were some great fall recipes shared on the Halloween episodes.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Giada made pumpkin bacon cheesecakes, which I adapted into these Mini Pumpkin Cheesecakes with Gingersnap Crusts.   I opted to omit the bacon because I was not in the mood for a savory dessert.  I have told you before that I am not crazy about cheesecakes, but the exception is pumpkin.  The creamy whipped filling for these Mini Pumpkin Cheesecakes tastes like a rich pumpkin pie filling.  And the crust of any cheesecake is my favorite part whether it is composed of graham crackers, Oreo cookies or gingersnaps.  The warm, spicy crust of these mini cheesecakes topped with perfectly spiced, rich pumpkin filling is fall in a bite.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

I love anything that is bite-sized and so I decided to serve these Mini Pumpkin Cheesecakes with Gingersnap Crusts for my book club that I hosted last week.  We read a book that I really loved called The Paris Wife by Paula McLain.  The book was about Ernest Hemingway’s first wife and it certainly led to some interesting conversation!  This dessert was the perfect two-bite sweet to pass around the table after dinner while we discussed.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Mini Pumpkin Cheesecakes with Gingersnap Crust

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 24 mini cheesecakes

Individually-sized cheesecakes with all of your favorite fall flavors combined into a perfect two-bite treat

Ingredients

    For the crust
  • 16 gingersnap cookies (enough to yield 1 cup crumbs)
  • 3 Tbsp unsalted butter, melted
  • For the cheesecake filling
  • 1 (8-ounce) package light cream cheese, at room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg (or ground nutmeg)
  • pinch of salt
  • whipped cream for topping

Instructions

  1. Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.
  2. For the crust
  3. Place cookies into a food processor and process until fine crumbs form. (If you do not have a food processor, place cookies into a zip-top bag and crush with a rolling pin.)
  4. Place cookie crumbs into a small bowl, pour melted butter into the bowl and stir to combine.
  5. Place ~1Tbsp of crumb mixture into each paper liner and press it down using a muddler, bottom of a shot glass (or something flat and small).
  6. For the filling
  7. In another medium bowl, combine all ingredients for the filling. Use an electric mixer to mix until smooth and well blended.
  8. Use a small ice cream scoop (or spoon) to place ~2 Tbsp of filling on top of each crust. Bake 12 minutes or until tops are cracked.
  9. Cool 10 minutes then refrigerate for at least 1 hour before serving.
  10. Place a dollop of whipped cream on top of each cheesecake before serving.
  11. Recipe adapted from Giada De Laurentiis

combine cookie crumbs and butter for crust

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blend all ingredients for filling together

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place 1 Tbsp of crust into paper liners

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press the crust down firmly

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top crusts with 2 Tbsp filling

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bake

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place a dollop whipped cream onto each cheesecake before serving

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

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9 Comments ( Reply )

  1. Alyssa
    Nov 04, 2013 @ 8:23 am

    These look so yummy! I want to make them for Thanksgiving–I think they’d be a hit!

    Reply

  2. Nikki
    Nov 04, 2013 @ 12:35 pm

    These look wonderful! Speaking of Giada…did you hear that she is going to be in Edina on Sunday? I think at Williams-Sonoma in the Galleria!

    Reply

    • Mercedes
      Nov 05, 2013 @ 1:37 pm

      Thanks Nikki! I know I did see that Giada is going to be at the Galleria this weekend! So exciting!

      Reply

  3. emily (a nutritionist eats)
    Nov 04, 2013 @ 2:36 pm

    I loved that book!
    These are so cute and adorable and perfectly appropriate for Thanksgiving! (Or any fall dessert…)

    Reply

    • Mercedes
      Nov 05, 2013 @ 1:38 pm

      You read the book too? It was so sad, but I loved it too!

      Reply

  4. Cate @ Chez CateyLou
    Nov 05, 2013 @ 6:56 pm

    Your Saturday mornings sound a lot like mine! I saw that episode of Giada – I love your adaptation of the pumpkin cheesecakes! They look so delicious!

    Reply

    • Mercedes
      Nov 06, 2013 @ 8:12 pm

      I’m glad to know I am not the only one who loves lazy Saturday mornings Cate!

      Reply

  5. Jessica @ A Kitchen Addiction
    Nov 06, 2013 @ 4:08 pm

    Love the gingersnap crust! These are perfect little party desserts!

    Reply

  6. Anna (Hidden Ponies)
    Nov 07, 2013 @ 11:44 pm

    I love pumpkin cheesecakes, and your Saturday mornings sound pretty heavenly to me!

    Reply

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