Mini Pumpkin Cheesecakes


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By
Member since 2006
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Serves 24 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 package foil baking cups
24 gingersnap cookies
1 package Neufchatel cheese
1/2 cup pure pumpkin puree
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup dried cranberries


Directions

Preheat oven to 325ºF. Put foil baking cups in standard size muffin tin cups. Place one cookie in the bottom of each liner. Unwrap Neufchatel cheese and soften in the microwave.


In a large mixing bowl, combine Neufchatel cheese, pumpkin, sugar, eggs, vanilla, cinnamon, nutmeg, and ginger. Using an electric mixer, beat on high speed until smooth, about 5 minutes, scraping down the sides as necessary.


Using a soup spoon, drop 1 spoonful of batter into each cup (batter should not be more than 1/2 inch from the top of the cup).


Bake for 15 minutes, remove from oven and cool on a rack for at least 30 minutes. When cool, arrange 3 dried cranberries on top of each cheesecake. Refrigerate for at least 1 hour before eating.


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