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Pumpkin-Gingersnap Cheesecakes
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Prep Time:
10 minutes
Total Time:
3 hours 5 minutes
Impress guests with pumpkin ginger cheesecakes swirled with chocolate - a divine dessert!
Ingredients:
  • 26 gingersnap cookies
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon pumpkin pie spice
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup whipping cream
  • 1 tablespoon sugar
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups. Place 1 gingersnap, flat side down, in the bottom of each cup.
  • In a large bowl, use an electric mixer to beat together cream cheese and 1 cup of sugar until light and fluffy. Mix in eggs one at a time until blended, then add pumpkin and pumpkin pie spice and mix until well combined. Gently fold in chocolate chips. Fill muffin cups to the top with the mixture.
  • Bake for 30-35 minutes until nearly set. Allow to cool for 20 minutes, then carefully remove from pans. Chill cheesecakes in paper baking cups for a minimum of 2 hours before serving.
  • Crush the remaining 2 gingersnaps in a resealable plastic bag using a rolling pin or food processor. In a chilled small bowl, whip the cream and 1 tablespoon sugar until stiff peaks form. Remove the cheesecakes from the paper baking cups, top each with a dollop of whipped cream, and sprinkle with the gingersnap crumbs.

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