Pumpkin Cheesecake
The minute I scaled down cheesecake to serve two people and made those mini New York cheesecakes, my mind started spinning with ideas for variations. Since it’s Pumpkin month (I guess some people call it October, to each his own), pumpkin cheesecake with maple whipped cream had to be made.
The crust is effortless: drop in a store-bought gingersnap cookie (the crisp kind). The eating part is also effortless. Enjoy!
Pumpkin Cheesecake
Makes 4 mini cheesecakes in a muffin pan
Ingredients
For the cheesecakes:
- 4 gingersnap cookies
- 5 ounces cream cheese, at room temperature
- 5 tablespoons sugar
- 1 large egg
- ¼ cup pumpkin puree
- ¼ teaspoon ground ginger
- ½ teaspoon cinnamon
- pinch of nutmeg
For the maple whipped cream:
- 3 tablespoons heavy whipping cream
- 2 teaspoons pure maple syrup
Instructions
- Preheat the oven to 375, and line 4 cups in a muffin pan with paper liners.
- Drop a cookie in each liner, with the flat side down.
- In a small bowl, beat together the cream cheese, egg, sugar, and spices.
- Divide the mixture between the cups and bake for 15 minutes.
- Let cakes cool, then refrigerate at least 4 hours. When ready to serve, beat together the cream until soft peaks form. Then, stir in the maple syrup and continue beating until slightly stiff. Dollop over each cheesecake and serve.
Oh how delicious do these look? I really like this photo.
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These sound delish and as usual, love that your recipes make small amounts. Not dozens
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these look beautiful and delicious!! i love the use of gingersnaps for the crust!
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Heavens, Christina, these look incredible! I’ve had pumpkin cheesecake on the brain and I love the mini version – plus the idea of dropping a cookie in for the crust is brilliant, especially since I bet the gingersnaps pair wonderfully with the pumpkin. Your picture is fantastically beautiful, by the way!
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would it be bad form to eat all of them and not share? because i’m pretty sure that’s what i’m going to do…
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AH-MAZING! I’m so glad this only makes four because I would gobble all of them instantly!
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Sounds like a pumpkin winner for me, I love all sorts of cheesecakes!!
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I LOVE gingersnap crust and just using the cookie is a great time-saving trick. Long live pumpkin, even into November
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I like cheesecake in small doses so these are the absolute perfect size for me & I really like the idea of that maple whipped cream!
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I adore pumpkin cheesecake… this would be so much safer to make:-)
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This sounds so freaking awesome! Cheesecake and pumpkin together are amaaaazing!
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maple syrup whipped cream sounds brilliant! this whole dessert sounds dangerous I could eat a whole batch!
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I love the idea of baking cheesecakes into individual cupcake liners – perfect bite-size and no washing up
Love maple frosting too, yum!
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Yessss, mini cheesecakes are my favorite. And the pumpkin variation is perfect for fall! So excited that you scaled this one down for me…myself…and I. And maybe my boyfriend.
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Just love these little pumpkin cheesecakes! They’d be perfect with any Fall meal, but I think the kids will enjoy them at Thanksgiving dinner.
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These are so perfect. And it makes just the perfect amount for one pregnant lady!!!
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Oh yum! Love anything and everything cheesecake related
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The ginger snap crust is genius!
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Mmm, love the sound of that maple whipped cream!
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These look so pretty! I love anything fall flavored treats
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Did you say maple whipped cream? Imma need a bucket of that and a shovel.
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I bought gingersnaps today. Now I can make these.
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LOVE this! (And love your kitchen towel too!)
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These little individual pumpkin cheesecakes sound absolutely delicious, and I love the gingersnap crust. Yum!
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Aaah, so simple! Love it. And that topping makes these look so much more interesting! I’ll have to remember that for future mini cheesecakes.
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Ooooh another delicious looking pumpkin recipe!
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YUM! I can in no way make an entire cheesecake and be trusted but the mini version is totally doable if I eat just 4 of them.
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this looks absolutely delicious… so much easier to make a mini version. pumpkin cheesecake is my favorite.
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