Watch how to make these delectable little cheesecakes. Perfect for Thanksgiving. Or for a Tuesday. Pretty much perfect for whatever occasion! ;)
With Pecan & Gingersnap Crusts
Crust:
1 Cup ginger snap crumbs
1 Cup finely chopped pecans
3 Tablespoons sugar
6 Tablespoons melted butter
Filling:
2 8oz. packages softened cream cheese
1 Cup sugar
1 teaspoon vanilla
2 eggs
1 Cup pumpkin puree
1/4 Cup sour cream
1 Tablespoon flour
1/2 teaspoon cinnamon
2 pinches nutmeg
2 pinches ground cloves
Directions:
Preheat oven to 300 degrees F. Line mini muffin tins with mini paper cupcake liners.
For the crust: Combine cookie crumbs, pecans, sugar, and butter and stir until thoroughly combined. Spoon crumbs evenly in to paper liners (about 1 Tablespoon per liner, just eyeball it). Press crumbs down. Set aside.
For the filling: In electric mixer on medium speed, cream the softened cream cheese until smooth. Add sugar and beat on medium speed until light and fluffy. Add vanilla. Add eggs, one at a time, beating on medium speed until completely incorporated - scraping down sides as needed. Add the sour cream, pumpkin puree, flour, and spices. Beat until thoroughly combined - again, scraping sides as needed.
Scoop filling in to cupcake liners, filling about 2/3 full.
Bake at 300 degrees F for 20 minutes, or until sides are firm and centers are still a little wobbly.
Let cool completely on wire rack and then cover with plastic wrap to refrigerate for 4 hours to overnight.
Top with cinnamon tinted whipped cream and serve. Enjoy!
Yields approximately 36 cheesecakes using mini muffin tins, and approximately 18 using regular sized cupcake pan.
