Ingredients:
For the crust:
- 8 gingersnap cookies
- 1 graham cracker rectangle
- 1/4 cup chopped pecans
- 1 1/2 teaspoons brown sugar
- 1/8 teaspoon salt
- 1 1/2 Tablespoons melted butter
For the cheesecakes:
- 1 package (8 oz.) cream cheese, room temperature
- 1/4 cup + 2 Tablespoons granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons heavy cream
- 1/4 teaspoon McCormick Pure Vanilla Extract
- 1/4 teaspoon McCormick Ground Cinnamon
- 1/4 teaspoon McCormick Ground Nutmeg
- 1/8 teaspoon McCormick Ground Ginger
For whipped cream topping:
- 1 cup heavy cream
- 1 Tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F. Arrange oven rack in the lower third of your oven. Lightly grease a 12-cup mini cheesecake pan or mini muffin pan with nonstick cooking spray.
- In the bowl of a food processor, grind all ingredients for crust (except for melted butter) until mixture resembles coarse crumbs. Add melted butter and process until crumbs resemble wet sand. Press mixture by the tablespoon (1/2 Tbsp. if using a mini muffin pan) into each cheesecake/muffin pan cup*. Bake for 10 minutes.
- Meanwhile, prepare cheesecake. In a large bowl, beat cream cheese, sugar and pumpkin puree with an electric mixer on medium speed until smooth. Mix in egg, heavy cream, vanilla, cinnamon, nutmeg and ginger until just combined. Evenly pour filling over each crust. Bake for 20 minutes. Remove from oven and cool in pan for 20 minutes. Refrigerate at least 1 hour before removing cheesecakes from pan.
- Remove cheesecakes from pan by gently running a blunt knife around the edges of each cheesecake and popping out.
- Before serving, prepare whipped cream. Beat heavy cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed, until stiff peaks form. Refrigerate until ready to dollop on top of cheesecakes. I used a Wilton 1M tip to pipe on my whipped cream.
- To store, refrigerate in an airtight container up to 3 days.
Source Recipes : -Here-
