Mini Pumpkin Cheesecakes with a Ginger Snap Cookie Crust
- Course: Dessert
Reynolds Kitchens tip
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- For the crust:
- 10 ginger snap cookies
- 1 graham cracker
- 2 tsp brown sugar
- 1/4 cup pecans
- pinch of salt
- 2 Tbls melted butter
- 1 8 oz package of cream cheese at room temperature
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1 egg
- 1 Tbls heavy whipping cream
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- 1/2 tsp allspice
- Whipped topping:
- 1 cup heavy whipping cream
- 1 Tbs granulated sugar
- 1/4 tsp vanilla
- pumpkin pie spice for garnish
Preheat oven to ° and line muffin tin with Reynolds® StayBrite® Baking cups.
In a food processor, grind all crust ingredients except for the butter. When you have fine to coarse crumbs, stir the melted butter in until crumbs are coated.
Divide crumb mixture among all of the baking cups and press into the bottoms. Bake for minutes.
While crusts are baking, prepare filling by beating together the cream cheese, pumpkin, and sugar, until smooth. Add remaining filling ingredients and mix until combined.
Divide filling among baking cups and pour over each crust. Return pan to the oven and bake another minutes. Cool cheesecakes for minutes in pan, before removing.
Place cheesecakes in an airtight container and chill in the refrigerator for at least hours before serving.
Just before serving, prepare whipped topping. Whip heavy cream, sugar and vanilla with an electric mixer, until stiff peaks begin to form.
Top each cheesecake with a dollop of whipped cream. Or you can choose to pipe the topping on. Then sprinkle with a light dusting of pumpkin pie spice.
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