On this page... (hide)
Serves 12.
Ingredients
- 20 gingersnap cookies
- 2 tablespoons butter, melted
- 1 8 ounce package cream cheese, softened
- 1/2 cup packed brown sugar
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Whipped cream, if desired
- Caramel sauce, if desired
Directions
- Heat oven to 350℉
- Spray 12-cup mini-cheesecake pan or muffin pan with cooking spray
- In food processor, process gingersnap cookies with on/off pulses until finely group (about 1 cup).
- Add melted butter, pulse until mixed.
- Press crumb mixture firmly into each cheesecake cup to form crust.
- Bake 8 minutes.
- Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy.
- Beat in pumpkin, sour cream, and salt, scraping bowl frequently.
- Add egg, vanilla, cinnamon, and nutmeg, beat until well blended.
- Divide mixture evenly into crust-lined cups.
- Bake 20 to 25 minutes or until set.
- Cool completely in pan, about 30 minutes.
- Refrigerate at least 2 hours or overnight.
- Serve cheesecakes topped with whipped cream and drizzled with caramel sauce.
- Store remainders in refrigerator.
Source:
Minneapolis Star-Tribune Taste Section, 17 Nov 2011
Source
Minneapolis Star-Tribune Taste Section, 17 Nov 2011
| Tags: |
Categories: Dessert |
Recent Changes | Printable View | Page History |
Page last modified on November 23, 2011, at 01:46 PM by tamara