Pumpkin-Gingersnap Cheesecakes

  • Prep 10 min
  • Total 3 hr 5 min
  • Servings 24
Pumpkin-Gingersnap Cheesecakes

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

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

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