Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 12 gingersnaps, plus crushed gingersnaps for topping
- 1 1/4-ounce packet unflavored gelatin
- 2 tablespoons warm water
- 12 ounces cream cheese, at room temperature
- 1 cup confectioners’ sugar
- 2/3 cup pure pumpkin puree
- 2/3 cup heavy cream
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- Whipped cream, for topping
Instructions
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners’ sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 440 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 7 g |
| Cholesterol | 44 mg |
| Sodium | 331 mg |