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Pumpkin-Gingersnap Cheesecakes

Serve your guests with these ginger flavored cheesecakes that are made with pumpkin and chocolate – a perfect dessert.

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  • Prep Time 10 min
  • Total Time 3 hr 5 min
  • Servings 24

26
gingersnap cookies
3
packages (8 oz each) cream cheese, softened
1
cup sugar
3
eggs
3/4
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon pumpkin pie spice
1
cup miniature semisweet chocolate chips
1/2
cup whipping cream
1
tablespoon sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 gingersnap, flat side down, in bottom of each cup.
  • 2 In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Add pumpkin and pumpkin pie spice; beat just until blended. Stir in chocolate chips. Pour into muffin cups, filling full.
  • 3 Bake 30 to 35 minutes or until almost firm. Cool 20 minutes. Remove from pans. Refrigerate cheesecakes in paper baking cups at least 2 hours before serving.
  • 4 Place remaining 2 gingersnaps in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Remove cheesecakes from paper baking cups. Spoon 1 teaspoon whipped cream on each cheesecake. Sprinkle with gingersnap crumbs.

EXPERT TIPS

Expert Tips

You’ll have some leftover canned pumpkin. Stir it into plain pancake batter to make pumpkin pancakes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
209
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Sodium
136mg
136%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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