Mini Pumpkin Cheesecakes with Gingersnap Crusts
"These mini pumpkin cheesecakes with gingersnap crusts are a fall favorite! Spiced to perfection and topped with a vanilla bean whipped cream, you just can't go wrong with these little bites!..."
INGREDIENTS
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1 package (8 oz) Original Philadelphia Cream Cheese, room temperature
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½ c. pumpkin puree
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¼ c. + 2 tbsp. sugar
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1 egg
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2 tsp. heavy cream
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¼ tsp. vanilla
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¼ tsp. cinnamon
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¼ tsp. pumpkin pie spice (or allspice)
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¹ââ tsp. nutmeg
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For the crust:
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8 gingersnap cookies
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1 graham cracker
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1½ tbsp. melted butter
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1½ tsp. brown sugar
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¼ c. pecans
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pinch of salt
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For the vanilla bean whipped cream:
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1 c. heavy cream
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1 tbsp. granulated sugar
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Seeds from ¼ a vanilla bean (or ¼ tsp. vanilla bean paste)
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Pumpkin pie spice for garnish
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