Mini Pumpkin Cheesecakes with Gingersnap Crusts


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

For full recipe go to:  The Comfort of Cooking


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s