| Total: | 6 hr |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 1 hr 35 min |
| Total: | 6 hr |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 1 hr 35 min |
Ingredients
- 18 gingersnap cookies
- 8 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- Fine salt
- 2 eggs, at room temperature
- 1 1/4 cup, plus 1/3 cup sour cream
- 1/3 cup heavy cream
- 1 15-ounce can pure pumpkin puree
- 1 tablespoon pumpkin pie spice, plus more for dusting
Instructions
- 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
- 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.
Reviews
Mine taste good, but I won’t make them again. First, you have to check that your cookies are the same size as your muffin tins; my ginger snaps were too big. The “muffins” are wet on the bottom and very messy to get out of the paper cups. They might fool people into thinking they’re finger food, but everyone will have to wash their hands if they do pick then up. The topping needs to be put on after they cool, although the recipe doesn’t say so. I’m with the crowd that suggests something other than sour cream as a topping. And crushed ginger snaps as a garnish is a great idea.
Decided to make this for Thanksgiving and impress my in laws. The recipe seemed straightforward and easy. It is. I don’t bake because I’m terrible at it. I’d like to say that I didn’t mess this one up! I followed this recipe exactly as it says and the result was delicious. Some reviewers questioned the sour cream topping. I actually thought it complimented the already sweet cheesecake very well. Also, instead of a dusting of pumpkin spice on top, I used roughly crushed up gingersnap cookies for texture.
It seems strange to add sour cream to the top. I would do whip cream, right??
My first time making cheesecake and this is a keeper! I followed the recipe exactly and baked for 42 mins. I got 20 piece total. Absolutely delicious! Topped with whipped cream. Perfect for thanksgiving! Thank you!!! The only problem is I now want to eat more.
Delicious and easy for little ones to help make!
Been baking for 50 minutes and not done yet! I’ll let you know about the flavor tomorrow when I can eat them. Easy to make though!
These were a great football tailgate desert! I followed this recipe to a T but I swapped out the cream cheese, sugars and sour cream for Greek cream cheese, stevia/splenda and fat free sour cream. These were AMAZING and you would never have been able to tell they weren’t the real thing. Definitely will be adding this to my recipe book!
These were quite good. I left out the heavy cream, and the texture was still great. I think I would replace the sour cream topping with whipped cream next time.
Has more of a pumpkin pie flavor than that of a cheesecake – but very tasty and great for entertaining guests during the holidays. I opted for whipped cream instead of sour cream as my husband hates sour cream. I would make these again.
These were really good, and very easy to make. The recipe made 20 for me. I also didn’t top them with the sour cream, because I felt like that would be dairy overkill. I didn’t have any trouble finding ginger snaps; got mine at Whole Foods.