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Carducci Mini Pumpkin Cheesecakes

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Serves about 19 mini cheesecake | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
Pumpkin Filling:
1 packed cup of canned pumpkin
1/4 cup of white sugar
ground cinnamon, to taste
nutmeg, to taste
ginger, to taste
cloves, to taste
19 gingersnaps (fresh soft ones are best)


Preheat oven to 350ºF. Line muffin tins with cupcake cups. (Reynolds makes foil cups that

don't require muffin tins - you just place them on a cookie sheet to bake.) Place a gingersnap in

each cup.

Mix all cheesecake ingredients until smooth. Mix all pumpkin filling ingredients. Add about a

half a cup of the cheesecake mixture to the pumpkin mixture and stir until well blended. Spoon

the cheesecake mixture

into the cups, over the gingersnaps. Spoon a layer of the pumpkin mixture over that. Keep

alternating layers until the cups are about 2/3 full. If desired, cut through with a knife to have

the layers swirl.

Bake at 350ºF for 12 minutes. Then, turn the oven off and leave the cheesecakes in the cooling

oven for 1 hour.

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