Now these little gem’s were one of those “clever accidents” …
You know the ones that you think up as you go along and hope
that they will turn out? This one was a HUGE hit!
I was making up a couple pumpkin dessert for a pot luck
and had a bit left over. So I grabbed what I had on hand
and these Babies were created!
Mini Pumpkin Gingersnap Cheesecakes
1 box of Gingersnap Cookies
1 (8oz.) Philadelphia Cream Cheese-softened
1 C. Pumpkin
2/3 C. Sugar
1 tsp. Pumpkin Pie Spice
1 tsp. Vanilla
2 Eggland’s Best Eggs
Caramel Ice Cream topping
Preheat oven to 325
In a mixing bowl combine the Cream Cheese, spice, sugar and vanilla.
Beat until smooth, then add in the pumpkin and eggs.
Beat on medium speed for 1 minute.
Line your muffin pan with foil liners spray lightly with Pam.
Place one gingersnap cookie in the bottom.
Scoop the cheesecake filling into each liner filling
3/4 of the way. Top with a TBSP. of crushed gingersnap crumbs.
Bake for 25-30 minutes or until the center is set.
Let cool in pan. Finish off each cheesecake with a drizzle of
caramel ice cream topping. Chill in fridge.
Remove foil just before serving.
Accidents are new opportunities!
Lark.
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Saw these posted on The Canadian Cookies FB page. Yummy! I just pinned them to my Pinterest page and can’t wait to try them!!
How many does this recipe make? They look yummy! Am going to make these for an October wedding rehearsal dinner.
Thanks!
OMG. I have no other words. These might be the best “accident” ever.
Oh, I love mini cheesecakes…and these would be perfect for Thanksgiving! YUM!
Lark, these sound delicious! I love the gingersnap cookie as a crust. xo
Oh my, these look so good Lark. Totally up my pumpkin alley right now!
Aimee