- Cooking Time: 7
- Servings: 12
- Preparation Time:
- 4 cups finely crushed gingersnaps
- (I think if I make this again I might try graham crackers instead - I'm not sure I like gingersnaps)
- 1 stick unsalted butter, melted
- 1 Tablespoon grated fresh ginger
- 1 pound cream cheese softened
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- pinch of grated nutmeg
- pinch of ground allspice
- pinch of ground cloves
- 1/4 teaspoon salt
- 3/4 cup fresh or canned pumpkin puree
- 2 large eggs
- Preheat oven to 325 deg.
- Paper line 12 muffin cups
- To make the crust combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
- Add an additional tablespoon of melted butter if necessary.
- Pat evenly over the bottoms of the papered muffin cups. Bake about 7 minutes or until set.
- Remove from oven.
- Meanwhile make the filling. put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice.
- Set aside the ginger juice and discard the pulp. in the bowl of an electric mixer, combine the cream cheese, brown sugar, spices, and salt.
- Beat until cramy and well combined. beat in the ginger juice and the pumpkin puree.
- Add the eggs one at a time, beating after each until blended but being careful not to overbeat.
- Pore the filling into the muffin cups and bake 15-18 minutes or until the center is just firm to the touch. cool to room temperature then chill at least 2 hours or overnight before serving.
- Optional - top with dollop of cool whip and cinnamon.
NotesThis is a combo I made of two recipes: a Pumpkin Cheesecake from food network and a cheesecake cookie cup recipe from recipezaar.com
I made them for thanksgiving a couple years ago. they're great because they're in small serving sizes (muffin cups).
Basically the whole recipe is from the pumpkin cheesecake recipe and I just took the oven temp and the oven times from the recipe for the muffin sized regular cheesecake.