Mini Pumpkin Cheesecakes With Gingersnap Crust

If you are looking for a pumpkin dessert that isn’t pumpkin pie, then you’ve got to try these delicious mini pumpkin cheesecakes!

If a pumpkin cheesecake isn’t good enough on it’s own, these get an added flavor kick from their gingersnap crusts!

CHEESECAKE FILLING Cream Cheese Pumpkin Sugar Vanilla


Preheat oven to 350 degrees F. In a food processor, grind gingersnap cookies to crumbs.

Add melted butter and pulse until mixed. Lightly spray mini cheesecake pan with non stick cooking spray.

Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan.

Press down with spoon or small glass.

Give this recipe a try! Tap the link for the full recipe details.