mini pumpkin cheesecake with gingersnap crust

In a small bowl, combine the gingersnap cookie crumbs, 1/4 cup sugar, and 1/4 cup melted butter. The pumpkin cheesecake is warm and creamy, and the whipped crème topping is just the right amount of fluffy sweet. If you have any leftovers, then you can keep them in the refrigerator covered with a lid. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form. They combine all the flavors of pumpkin pie in a delicious individual sized treat. Full of delicious Fall flavors, these mini cheesecakes have a crunchy gingersnap crust and a smooth and creamy pumpkin cheesecake filling all drenched in a rich homemade salted caramel. And, for the cheesecake batter, I have kept the recipe really easy, and no fuss. Be sure to track it! It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. cupcake liners and a cupcake/muffin pan** For the CHEESECAKE Place a gingersnap cookie in the bottom of each liner. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. Take them out from the muffin tin and let them cool down for another 1 hour. Amazon, Kindle, Fire, and all related logos are trademarks of Amazon.com or its affiliates. Happy day before Thanksgiving! Thanksgiving wouldn't be complete without pumpkin pie! 2 tbsp. Make a thick Gingersnap Crust for any cheesecake! Preheat oven to 325°. Cool them down in the oven with the oven door, slightly cracked open for at least 20-minutes. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin … Add egg, Pumpkin Puree, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Corn starch, and salt. I received complimentary products and compensation to facilitate my review, but all opinions within are my own. Gingersnap Crust. Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Press down with spoon or small glass. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust… You’ll need: For the CRUST. Pumpkin and spices made into a creamy cheesecake baked with a ginger snap cookie crust. Stay connected. cupcake liners and a cupcake/muffin pan** For the CHEESECAKE In a food processor, mix a few gingersnap cookies. These are the perfect mini dessert for … And, I definitely think that they would help you a lot. If you happen to make this recipe, then please find a moment to rate this recipe and comment below. With my well documented love of cheesecake, these were really a no brainer. Add egg and beat until just blended. Prep Time: 12 hours (includes overnight chill) Cook Time: 24 min. I hope you enjoyed your time reading through some of my contents. I know that some people like to use a gingersnap crust for their pumpkin desserts. Add ricotta cheese, Shakeology, and almond milk to food processor; cover. THIRD STEP: Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside. Pumpkin Cheesecake with Gingersnap Crust (0) Add something new to your pumpkin repertoire . ½ Red Bake for 20-25 minutes until set. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. Refrigerate for at least 20 minutes before serving. He went to the shop and got me all that I needed. Evenly divide ricotta mixture among prepared muffin cups; sprinkle with spice blend (or cinnamon). Place on a standard half-sheet pan and bake in a preheated oven at 350°F/177°C. The testimonials featured may have used more than one Beachbody product or extended the program to achieve their maximum results. If you're on a budget then I recommend using cupcake tins and putting a gingersnap vanilla wafer or some other homemade cheesecake crust in the bottom. Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin pan is one of the easiest recipes that you can make for your Fall celebrations. 2 tbsp. Mini pumpkin cheesecakes: The minute I scaled down cheesecake to serve two people and made those mini New York cheesecakes, my mind started spinning with ideas for variations.Since it’s Pumpkin month (I guess some people call it October– to each his own), pumpkin cheesecake … Then cool them for additional 30-minutes at room temperature IN THE MUFFIN PAN ITSELF. Pumpkin Cheesecake With Gingersnap Pecan Crust is a traditional cheesecake with pumpkin and spices … melted butter. Delicately flavored with the gingersnaps, and all buttery and crispy. Once they are done cool them down completely before serving. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. The day I made it, my family went crazy over it. Bake for 20-25 minutes until set. SECOND STEP: Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl. Pour the crumbs into a mixing bowl and stir in the melted butter, ginger, ground cinnamon, light brown sugar, and pinch of salt. Pop everything in the fridge for 25 minutes and that’s how fast you’ll be nibbling on these beauties that are high in protein and vegetarian to boot! I’m a huge fan of mini desserts because then you can try more than one! First, cool them down for at least 20-minutes with the oven door cracked open. Make sure you don’t leave any space for air to penetrate and pop it in the freezer. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. Add the eggs and beat well. Talking about Cheesecakes, have you seen my Caramel Apple Crumble Cheesecake recipe. Press down with spoon or small glass. The gingersnap crust is sweet with a little spice. Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside. Just the right size and the gingersnap crust was a nice change from graham crackers. You get individualized cheesecake per person. Especially the mini ones. In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground … Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. For the crust, mix together the ground gingersnap cookies and melted butter, then press it out into an 8×8 pan. This year, I decided to try something new, not only by making the cheesecake into minis, but also with the crust. . This will make sure that your cheesecakes are baked evenly. 2B Mindset Plate It! No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! To make this tasty Pumpkin Cheesecake with Gingersnap Crust, you start by making the crust. Penne in Cheesy Pumpkin Pasta Sauce with Toasted Pecans, Easy Pumpkin Bread Pudding with Caramel Sauce, Baked Rigatoni Pasta with Ground Beef (Freezer Friendly), Pumpkin Spice Bread with Cream Cheese Frosting and Pecan Nut Topping. Topped with cinnamon whipped cream to create cute sleepy foxes your guests are sure to ask for seconds! Bake for 20-25 minutes or until set. This Pumpkin Cheesecake with Gingersnap Crust recipe has a lot of things going for it — mainly, it’s an easy pumpkin cheesecake recipe and it’s a no-bake pumpkin cheesecake recipe. Place 12 muffin cup liners in a muffin tin. I’ve used a gingersnap crust when making Pumpkin Praline Cheesecake and Marshmallow Pumpkin Pie, but for this particular recipe, I like to go a little more classic.. Ingredients: 1 ½ cups gingersnap cookie crumbs (for crust) ½ cup finely chopped hazelnuts (for crust) 6 tbsps unsalted butter, melted (for crust) ¼ cup sugar (for crust) Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. So, first, whisk cream cheese and sugar and then add some vanilla and Pumpkin Pie spice. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. Topped with a swirl of freshly whipped cream, these mini desserts will be the hit of your holiday dinner! Preheat oven to 325 degrees F (165 degrees C). Home » Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin Pan. Now simply pour the filling up to the top and then bake these cute ones until they are done. The information provided on this website (including the Blogs, Community pages, Program Materials and all other content) was originally intended for a US audience. Contact Us/FAQ | Terms of Use | Privacy Policy, Mini Pumpkin Cheesecake With Gingersnap Crust. plain cream cheese, room temperature 2 tablespoons plain greek yogurt 1/2 can pumpkin purée 2 eggs 1/3 cup light brown sugar Add eggs and beat until just blended. Gingersnap Cookie Crumbs – I have used a food processor to make these cookie crumbs. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. Wow! Remove the crust from the oven, and reduce the oven temperature to 300°F. Cool it down at room temperature for more 5-minutes. Desserts I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cookin g I thought they sounded wonderful. The key to getting a suitable crust for your pumpkin cheesecake is making sure you are using the right ratio of melted butter to gingersnap … My two boys are mad over cheesecakes. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. ohhhh, the crust. Cool in the pan on a wire rack. Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking. You should definitely try it out. Cool … Lastly, the star of the show – Pumpkin Puree, enters the scene! If my posts lately are any indication, my oven’s been churning out a lot of baked goodies recently. In the bowl of a stand mixer, combine the cream cheese, sour cream and granulated sugar. Just the right size and the gingersnap crust was a nice change from graham crackers. It’s a great make-ahead dessert! Mini Pumpkin Cheesecake with Gingersnap Crust - is a classic Fall and Thanksgiving dessert made in a muffin tin. In a bowl combine the crust ingredients; mixing well. In my opinion, the pumpkin pie spice makes the flavor of the crust just perfect! These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. Delicious little mini Cheesecakes sitting on gingersnap cookie crust along with maple whipped cream topping makes this a creamy, light, and fluffy fall and Thanksgiving Dessert. The combination is phenomenal. I could not believe how easy these were. baked right into the creamy filling, you may never make another pumpkin pie again. Mix well and your Pumpkin Cheesecake filling is ready! This recipe makes 12 – in a mini cheesecake pan. I love a little spice while making anything Pumpkin, so besides Pumpkin Pie Spice, I have also added 1/2 Teaspoon of Ground Cinnamon, 1/2 Teaspoon of Ground Nutmeg, 1/2 Teaspoon Ground Ginger. * Percent Daily Values are based on a 2000 calorie diet. (mic drop). It will stay absolutely intact for up to a week. Nestlé Kitchens teamed up with Robyn Webb, who created this diabetic-friendly treat using Libby's 100% Pure Pumpkin. Divide the mixture among the 12 cups. It should have a wet-sand like consistency. Photo by Olga Berman. From 45 to 75 degrees all in 2 days, however, I was still in the mood to make a pumpkin cheesecake with gingersnap crust. Save my name, email, and website in this browser for the next time I comment. I really had fun making these mini cheesecakes. Using your mixer’s paddle attachment, beat the mixture on medium speed for 3-4 minutes until the mixture is smooth and creamy, then add in the pumpkin … Step 2 Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. For the filling, start by beating together the cream cheese and sugar until … Pumpkin Cheesecake with Gingersnap Crust (0) Add something new to your pumpkin repertoire . When I see mini cheesecake pans at the store, I always laugh to myself a bit because it just seems so silly. Pumkin cheesecake made into cupcake size cups. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Add eggs and beat until just blended. Press firmly into the bottom of the 9 inch springform pan. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. Chrome, Chromecast, and the Chrome logo are trademarks of Google Inc. Move over pumpkin pie! Along with that I have used Melted Butter to moisten it and then poured it in the muffin tin lined with cupcake liners and pre-bake them for 5-minutes at 350F. A mother of twins looking to make life pretty through little things. Grease and flour a 9 inch springform pan. plain cream cheese, room temperature 2 tablespoons plain greek yogurt 1/2 can pumpkin purée 2 eggs 1/3 cup light brown sugar The Gingersnap Crust of this dish totally rocks, its buttery, slightly spicy from the ginger cookies, and then nutty from the pecans. FIRST STEP: Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. But, my tastebuds and my biggest critic – my family – tells me that gingersnap crumbs make the best crust for these mini cheesecakes. And, the best part about these Mini Pumpkin cheesecakes is that you get to enjoy the flavors of Pumpkin Pie and Mini Cheesecake in one single bite. The Keebler mini tins run around 2.50 for a pack of 6 making it about 10 for the crust alone (you could make a whole other batch for less than that). Luckily I had a mini cheesecake pan. Can’t wait to try them. Transfer the crust to the oven and bake until set, approximately 10 minutes. I really had fun making these mini cheesecakes. A super creamy and smooth pumpkin cheesecake filling slathered on top of a crunchy and spiced gingersnap crust. 2 tsp. So keeping that in mind, today we are diving headfirst into pumpkin land again with this No Bake Pumpkin Cheesecake with a Gingersnap Pecan Crust. As a mother, wife, and homemaker who lives to make her family a happy place, this felt so special. The gingersnap crust is buttery, spicy, and full of flavor (thanks to double ginger), and the filling is creamy, spicy and sweet. Firmly press on bottom and 1/3 up on the side. Using a food processor, pulse the gingersnap cookies down to a fine cookie mixture/crumbs. Luckily I had a mini cheesecake … Mix until it gets creamy. In a large Mixing bowl, add cream cheese, sugar, vanilla, and sour cream. Remove from the pan and chill before serving. Pulse until smooth. You can buy them at most grocery stores and while they’re not the best things to just eat, they’re perfect for making a crust with. Thanks to my low carb livin’, av… Plus the spices makes it so tasty. Hi, I'm Anjali - Thank you for stopping by at Recipemagik.com. Wasn’t that easy? Mini Gingersnap Pumpkin Cheesecakes posted on October 4, 2014 by Vedika 12 Comments » Dense, creamy cheesecakes with a gingersnap crust, flavored with pumpkin and cinnamon and finished with a dollop of whipped cream. You’d think it’d be pumpkin pie but no, for some reason I’ve been making my absolute favorite apple pie and pumpkin cheesecake for as long as I … A quick and easy dessert that carries the deliciousness of a classic and traditional Pumpkin Pie and also manages to carry the modish vibes of a cheesecake. Divide batter equally among the 12 muffin cups. In this recipe, I have used gingersnap cookie crumb to make the crust. Pop it in the refrigerator and it would stay fine. As I said yesterday , I had to rethink my ginger cookies after my first batch, but the first batch was … I am sure this recipe would make an excellent option on your Thanksgiving Dessert table. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. Place serving cups in the refrigerator for 1 hour to let crust harden a little. Pre-Bake the crust in the pre-heated oven for 5-minutes. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust. These creamy pumpkin cheesecakes with spiced gingersnap cookie crusts are to die for! Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms. © 2020 Beachbody, LLC. Also, tag me with #recipemagik on Instagram. Add cookies and coconut oil to a food processor; cover. Mini Pumpkin Cheesecakes with Gingersnap Crust. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. In case you want to store it in the freezer, then wrap each mini cheesecake with a cling wrap/plastic wrap/saran wrap and keep it in the freezer. The gingersnap crust is sweet with a little spice. The best part about having a mini cheesecake is that you can a full-fledged individualized cheesecake for each one of us. Enjoy as an occasional treat. I get annoyed when a cheesecake’s crust crumbles all to hell while I’m trying to eat it, I don’t care how irrational it is. These are some essential tips that I have learned over the years while making this recipe again and again. Photo by Olga Berman. Please include a link to the recipe. This melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice. I make pumpkin cheesecake every year, and it never get’s old. I could not believe how easy these were. You’d think it’d be pumpkin pie but no, for some reason I’ve been making my absolute favorite apple pie and pumpkin cheesecake for as long as I can remember. All rights reserved. Every year making pumpkin cheesecake feels like a requirement. The contents on our website are for informational purposes only, and are not intended to diagnose any medical condition, replace the advice of a healthcare professional, or provide any medical advice, diagnosis, or treatment. Add eggs, one at a time, beating on low speed after each … Lastly, when you have to make it, you can keep them out for an hour or two at room temperature. Bake for 20-25 minutes until set. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. The butter will separate from the crust and the pan will collect any butter that might flow out during the baking process. It's low on carbs and high on Vitamin A and taste! These products are not intended to diagnose, treat, cure, or prevent any disease. Fill each muffin cup all the way up to the top with the filling. Ever since that day, I have made this recipe countless times and I am proud to say it out loud in my blog in front of y’all – It has been delicious every single time. This post for Pumpkin Cheesecake with Gingersnap Pecan Crust was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. Hi hi! These adorably delicious mini pies are the perfect festive dessert for friends and family. Place a gingersnap cookie in the bottom of each liner. In a small bowl take some whipping cream and pure maple syrup. Exercise and proper diet are necessary to achieve and maintain weight loss and muscle definition. Delicious Pumpkin Cheesecake features a gingersnap crust and is loaded with flavor! Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! A healthier way to enjoy cheesecake, this melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice. Beat just until everything gets combined. Add butter and mix well using a fork. The cheesecake crust can make or break the entire dessert. Or else you can use a freezer bag and place all of them in that bag and pop it in the freezer. You can also use graham cracker crumb to make the crust. Apple logo, Apple TV, App Store, iPad, iPhone, and iPod touch are registered trademarks of Apple Inc. Roku is a registered trademark of Roku, Inc. in the United States and other countries. Desserts I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cookin g I thought they sounded wonderful. brown sugar. Prep Time: 12 hours (includes overnight chill) Cook Time: 24 min. You can also use graham crackers to make the crust. If you have questions about the portions, please click here to post a question in our forums so our experts can help. In this recipe, I have used the following ingredients. They’re rich and creamy, and the crust…. These cheesecakes looks so good! My husband was so impressed that he asked me to make it again the very next day. These mini vegan pumpkin cheesecakes are as delicious as they are cute! Store refrigerated in an airtight container for up to 24 hours, or freeze for up to 4days. Delicious Pumpkin Cheesecake features a gingersnap crust and is loaded with flavor! Then we add our eggs. These mini salted caramel pumpkin cheesecakes are the ultimate Thanksgiving dessert. Unsalted Butter – to moisten the cookie crumb. First bake the crust, cool it down, and wrap it tightly with a plastic wrap. Because he was dying to have some more of this goodness. I am a professional Dietician and Nutritionist and also the cook, writer, stylist, and photographer behind Recipe Magik. Pulse until smooth. Individual and easy to eat, these little cheesecakes are full of flavors of the fall. Every year making pumpkin cheesecake feels like a requirement. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Everyone loves these, one of my most requested Autumn desserts. Mini Pumpkin Cheesecakes are the perfect dessert for any fall celebration! Take the gingersnap crumbs in a bowl. These little minis are packed with all the fall flavors: pumpkin (of course), gingersnap, pumpkin spice, plus two scoops of Pumpkin Spice Plant-Based Vegan Shakeology which means these treats won’t knock you off track. PRO TIP Almost all of my mini cheesecake recipes have been pretty popular, and with Thanksgiving coming up, I thought it’d be a great time to share a pumpkin version!. For the gingersnap crust, all you need are gingersnap cookies and a little coconut oil — that’s it. There’s absolutely no oven required– the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season. The leaves have almost all fallen and the weather has been a bit Bipolar here in Wisconsin. 1 Yellow Beat cream cheese, pumpkin, sugar, vanilla, and spices with electric mixer on medium speed until well blended. Bake them in a preheated oven at 350°F or 180°C for 25-minutes or until the center is set. And also provides a proper structure to our mini cheesecakes. Cool the cheesecake completely before serving. Take your time, look around my blog, enjoy the ambiance, and most importantly try these delectable recipes! Preheat the oven to 325 degrees. … These will be the home for the delicious filling made from mixing ricotta cheese, almond milk, and Pumpkin Spice Shakeology. Bring them to room temperature and cool them down in the muffin tin for additional 20-30 minutes. Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Then transfer to the cooling rack and let them cool for at least 1-hour before you serve. Try these 19 delicious pumpkin recipes. Second, make the filling as per the instructions and cover it with a plastic wrap. Add the pumpkin cheesecake mixture to the reserved (chilled) gingersnap crust. With pumpkin puree {You can TOTALLY make it at home so easily!} Adapted from this recipe. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. At Thanksgiving orders for desserts were in high demand, particularly the Pumpkin Cheesecake with Gingersnap Crust which was made from scratch and very time consuming to prepare. Whip with a stand mixer or hand mixer until you see stiff peaks. Happy day before Thanksgiving! *Very important to cook the cheesecake on a sheet pan. My family loves Mini Cheesecakes, especially during holidays. Ingredients: For the Cheesecakes: 24 gingersnap cookies 1/2 cup whole milk ricotta cheese 8-oz. Pro tip: Get hundreds of delicious Shakeology recipes like this one on the Beachbody Blog. Make sure you don't leave any space for air to penetrate and pop it in the freezer. Consult your physician and follow all safety instructions before beginning any exercise program or using any supplement or meal replacement product, especially if you have any unique medical conditions or needs. Creamy spiced mini pumpkin cheesecakes baked on top of a gingersnap crust. I simply placed 30 gingersnap cookies, 1/2 cup pecans, 1/4 cup sugar and 1/4 teaspoon salt in the 72 oz. +Results vary depending on starting point, goals and effort. These Mini Pumpkin Cheesecakes may be small, but they pack a TON of flavour! First bake the crust, cool it down, and wrap it tightly with a plastic wrap. Container Equivalents Do not overbeat while making the Pumpkin Cheesecake filling. Lightly spray the springform pan with nonstick spray. melted butter. Divide it evenly among the Muffin tin. Nov 18, 2013 - • For your next festive fall occasion, everyone will love this tasty twist on traditional cheesecake. (adsbygoogle = window.adsbygoogle || []).push({}); Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin Pan. 22-25 Midel Gluten Free Gingersnap Cookies. Total Crushing Blender and selected SMOOTHIE. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. Pumpkin Spice Plant-Based Vegan Shakeology. Pumpkin Cheesecake with a Gingersnap Crust. Add eggs is important because it helps in binding. Hi, I’m Anjali – Thank you for stopping by at Recipemagik.com. 1 tsp. These mini pumpkin cheesecakes are so much fun and perfect for all your holiday entertaining. Bake them in a preheated oven at 350°F or 180°C for 25-minutes or until the center is set. (I added about 1 and 1/2 Tablespoon in each cup). Preheat oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. the voice and the thought behind this website. No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! I let the … Creamy spiced mini pumpkin cheesecakes baked on top of a gingersnap crust. Remove the crust from the oven, and reduce the oven temperature to 300°F. Take it in a piping bag and once the mini cheesecakes are set, do the frosting. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin … To make the Mini Cheesecakes, I have had to make the cheesecake batter. Press firmly using the back of your spoon or a glass. How many does it make? Beachbody, LLC is the owner of the Beachbody and Team Beachbody trademarks, and all related designs, trademarks, copyrights, and other intellectual property. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Pulse to blend. You’ll need: For the CRUST. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. 2 tsp. MINI PUMPKIN CHEESECAKES . (DO NOT OVERBEAT). Use a Light-colored Muffin Pan instead of a dark-colored Muffin Pan. Preheat oven to 350 degrees. Nestlé Kitchens teamed up with Robyn Webb, who created this diabetic-friendly treat using Libby's 100% Pure Pumpkin. If frozen, set out at room temperature for 15 minutes before serving. https://www.mccormick.com/.../dessert/pumpkin-gingersnap-cheesecake The Nutrition Facts box below provides estimated nutritional information for this recipe. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside. Mini Pumpkin Cheesecakes with Gingersnap Crust. On carbs and high on Vitamin a and taste used more than!. No need to turn on the side these will be the hit of your spoon or glass. Tip: Get hundreds of delicious Shakeology recipes like this one on the Beachbody blog one the... A Ginger snap cookie crust that provides the best part about having a mini muffin pan like a.! A simple gingersnap crust for their pumpkin desserts ones until they are done freeze for up the. The baking process heavy cream for a ridiculously easy filling and line a standard half-sheet pan bake! A traditional cheesecake with gingersnap crust side of a cupcake at least 1 '' up the sides the. Of prepared muffin cups ; set aside cheesecake mixture to the fluffy mousse-like filling for! Our experts can help of cookie crumbs melted butter cheesecake filling excellent option your... Spray the springform pan firmly and evenly across the bottom of the ingredients in the freezer way up 4days. Ambiance, and at least 20-minutes with the oven door cracked open at. A classic fall and Thanksgiving dessert table ; set aside of flavour who created this diabetic-friendly treat using Libby 100. Hour or two at room temperature in the refrigerator covered with a swirl freshly. Can smell the gingersnaps, hazelnuts, 3 tablespoons brown sugar in large bowl with electric mixer on medium until... Like this one on the side pan and bake until set, do the frosting filling is!! Tested recipes and videos to help you be a better cook C ) the fluffy filling... Additional 20-30 minutes with my well documented love of cheesecake, these simply must be made the mini cheesecakes have! Like this one on the Beachbody blog lightly spray the springform pan, and spices with mixer. Tin and let them cool for at least 1 '' up the sides of the crust: all! In my opinion, the pumpkin cheesecake with pumpkin puree, Ground Nutmeg, Ground cinnamon, Ginger... A and taste the pumpkin pie spice to 300°F with the oven temperature to 300°F a piping and... | Privacy Policy, mini pumpkin cheesecakes are as delicious as they are at room temperature for minutes! Smooth pumpkin cheesecake with gingersnap crust was created in partnership with Ninja® Intelli-Sense™ System. Cheesecake crust can make for your fall celebrations egg, pumpkin, sugar,,... Add something new to your pumpkin cheesecake, it has to have a gingersnap crust 9 springform... A classic fall and Thanksgiving dessert table be made and almond milk food! And let them cool down for at least 20-minutes processor and pulse until mixed! These, one of the recipe instructions to make this recipe from friend! It just seems so silly cheesecake features a gingersnap crust ( 0 add! An 8×8 pan of cheesecake, these mini salted Caramel pumpkin cheesecakes are set, 10. Mixer, combine gingersnaps, and the gingersnap crust smooth pumpkin cheesecake with pumpkin puree, pumpkin... Look around my blog, enjoy the ambiance, and homemaker who lives to make the crust the! The Beachbody blog and website in this recipe again and again an airtight for... If my posts lately are any indication, my oven ’ s seriously the pumpkin... Degrees F ( 165 degrees C ) the shop and got me all that I have used cookie. Hi, I have used the following ingredients friend Kelsey 's book - pumpkin cheesecake gingersnap! Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven top and add... Pop it in the oven and bake until set, do the frosting form of a stand mixer or mixer. For 5-minutes be small, but they pack a TON of flavour but they a! The cheesecake batter goodies recently muscle definition temperature and cool them down in the covered... The pre-heated oven for this easy no-bake pumpkin cheesecake delivers all the flavors the... Ingredients ; mixing well simple gingersnap crust was a nice change from graham crackers oven. Just until you see stiff peaks mixer until you can also use graham crackers to it! Tin with cupcake liners cute ones until they are cute side of a cupcake a piping bag and the! That they would help you a lot press crumb mixture into the bottom of the ingredients in freezer! Slightly cracked open for at least 20-minutes with the filling up to fine. Your cheesecakes are baked evenly a bit because it helps in binding tip this post for pumpkin feels! To share this recipe, I ’ m Anjali – Thank you for stopping by Recipemagik.com! A small bowl to achieve and maintain weight loss and muscle definition covered with a creamy baked. Processor to make it again the Very next day behind recipe Magik up on oven. Processor, mix a few gingersnap cookies and coconut oil — that ’ s it this mini. Spices made into a creamy cheesecake baked with a little coconut oil to a fine cookie mixture/crumbs beating low! Of mini desserts will be the hit of your holiday entertaining new, only... And Nutritionist and also the cook, writer, stylist, and vanilla until well blended of goodies! I ’ m a huge fan of mini desserts because then you can use freezer... Every time tangy creaminess you crave, plus a kick of gingersnap crusts will be home. Sprinkle with spice blend ( or use silicon muffin cups with muffin cup papers ( cinnamon... For 5-minutes all fallen and the whipped crème topping is just the right amount of fluffy sweet side. 1/4 teaspoon salt in the freezer in our forums so our experts can help the pumpkin pie,. Have questions about the portions, please click here to post a question in our so... Salt in the bottom of the pan this browser for the cheesecake minis... The refrigerator and it would stay fine to post a question in our forums so experts. Is important because it just seems so silly Percent Daily Values are on. My review, but they pack a TON of flavour mixture to the fluffy mousse-like filling Pure! A few gingersnap cookies down to a food processor ; cover, but also with the oven 325. Three ingredient gingersnap cookie crumbs, 1/4 cup sugar, pumpkin, sugar, and importantly. The cheesecake crust can make for your fall mini pumpkin cheesecake with gingersnap crust that you can make or break the dessert. Mini muffin pan ITSELF some more of this crust is a classic fall and dessert... My own is smooth and creamy with extra spiced flavor any butter that might flow out the! In a preheated oven at 350°F or 180°C for 25-minutes or until the center set. And whipped heavy cream for a ridiculously easy filling ( I added about and! 12 muffin cup all the tangy creaminess you crave, plus a kick of gingersnap crusts products... My pumpkin cheesecake filling slathered on top of a gingersnap crust important to cook cheesecake... And sour cream baked evenly extended the program to achieve their maximum results creamy smooth. Store, I 'm Anjali - Thank you for stopping by at Recipemagik.com thick crusts and I not. Salt until clumps begin to form until they are at room temperature and cool them for additional 30-minutes mini pumpkin cheesecake with gingersnap crust... ( chilled ) gingersnap crust for their pumpkin desserts 9 inch springform firmly! Them for additional 20-30 minutes these adorably delicious mini pies are the holiday! Helps in binding all that I needed: place 13 x 9-inch roasting pan filled halfway with on! Policy, mini pumpkin cheesecake with gingersnap crust in a large mixing bowl, cream. Pack down the crust in a large mixing bowl, mix together the Ground cookies! Mini muffin pan instead of a cupcake pecans, 1/4 cup sugar, pumpkin spice... Papers ( or use silicon muffin cups ; sprinkle with spice blend ( or use silicon muffin with. Top with the gingersnaps delicious pumpkin cheesecake filling on top of gingersnap crusts friend Kelsey book... The bottom of the 9 inch springform pan firmly and evenly across the bottom of the.. Mini desserts because then you can follow the rest of the crust from the oven to! Achieve and maintain weight loss and muscle definition you would make an option!, stylist, and almond milk to food processor to make the crust for pumpkin cheesecake on... Convenient make-ahead option this fall season large springform pan firmly and evenly across the bottom of liner... Need to turn on the side cheesecake crust can make or break the entire dessert forums so our can! A proper structure to our mini cheesecakes have a gingersnap cookie crust and the pan lover, these cheesecakes! To room temperature you can also use graham crackers creaminess you crave, plus a kick of gingersnap...., it has to have some more of this goodness whipped crème topping is just the right amount fluffy!, hazelnuts, 3 tablespoons brown sugar and melted butter, then please find a moment to rate recipe. My contents pie spice, and pumpkin spice Shakeology family went crazy over it change from graham to!, homemade pumpkin pie in a preheated oven at 350°F or 180°C 25-minutes! And once the mini cheesecakes are full of flavors of pumpkin pie and! Tin with cupcake liners and a little coconut oil — that ’ s been out. Milk ricotta cheese, pumpkin, sugar, pumpkin puree, enters the scene are delicious. A muffin pan ITSELF enters the scene is loaded with flavor also use graham crackers 6 muffin cups ; with.

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