Pumpkin Cheesecakes with Gingersnap Crust

I love mini-cheesecakes, and these will be perfect for Fall! The best fall dessert that looks so pretty and tastes amazing! What a wonderful dessert to serve at any holiday dinner.

Ingredients:

Crust

• 1 cup gingersnap cookies processed into crumbs
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup
• 1/4 tsp cinnamon
• 1/8 teaspoon nutmeg

Filling

• 8oz cream cheese, softened
• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1 egg plus one egg white
• 2 tablespoons maple syrup
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• pinch of cloves
• Whipped cream or cool whip for topping

Get the instructions get here >> Pumpkin Cheesecakes with Gingersnap Crust @ cookingonthefrontburners

Share this post