Easy Mini Pumpkin Cheesecakes with Gingersnap Crust

by spiceaholic on November 14, 2014

Easy Mini Pumpkin Cheesecakes with Gingersnap Crust - 1

You won’t believe how easy it is to make these cute mini pumpkin cheesecakes – they even come with their own gingersnap cookie crusts!

This is a variation of the Raspberry Lemon Mini Cheesecakes with Gingersnap Crust that I posted a few years ago. The original version is pretty darn good, but this pumpkin version is absolutely perfect for your fall holiday dessert line-up.  Or just because you want a small treat!

(Forgive the Halloween cupcake liners — I accidentally picked up mini cupcake liners at the store and only had these at home! But hey, feel free to make these next Halloween too!)

You will be able to make 18 mini cheesecakes, so I suggest you use a 12-cup cupcake pan as well as a 6-cup cupcake pan. Be sure to use regular cupcake pans — the gingersnaps are just a bit too big to fit into the mini cupcake pans.

Feel free to adjust the amount of pumpkin and pumpkin pie spice to your taste.  And don’t forget to top these with some whipped cream and ground cinnamon!

Easy Mini Pumpkin Cheesecakes with Gingersnap Crust - 2

Easy Mini Pumpkin Cheesecakes with Gingersnap Crust

Ingredients

15 oz. part-skim ricotta cheese

1/4-1/3 cup canned pumpkin puree — NOT pumpkin pie filling

2 large eggs

3/4 cup granulated sugar

1 tsp. vanilla extract

1 -2 tsp. pumpkin pie spice or to taste ( or use combination of ground cinnamon, ground ginger, ground nutmeg, ground cloves)

8 oz. Neufchatel cheese (or low-fat cream cheese)

18 gingersnap cookies

whipped cream and ground cinnamon (optional)

Preparation

1. Preheat oven to 350 degrees Fahrenheit.  Line cupcake pans with liners, spray with cooking spray.  Lay a gingersnap cookie upside down in each well.

2. Place first 6 ingredients into blender. Pulse a few times to combine, then blend for about 10 seconds.  Now add Neufchatel cheese, pulse a few more times to combine, then blend for about 10-15 seconds or until all combined. Taste to see if you’ve got enough pumpkin and pumpkin pie spice and adjust if necessary.

3. Use an ice-cream scoop or a 1/4 cup measuring cup to divide batter among the cupcake wells.  You should get enough to fill 18 wells.

4. Place pans in oven and bake for about 30-40 minutes, or until tops are just set. Mine were done after 35 minutes.

5. Remove pans from oven and let cool.

6.  Add whipped cream and dust with ground cinnamon before serving.

Enjoy!

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Fall Favorites Recipe Round-Up!

by spiceaholic on November 4, 2014

Well, well, well, so we meet again.

It’s been a crazy and interesting past few months for me.  Let me give you the quick catch-up version.

After thinking about it on and off the last 5 years or so, I finally decided enough was enough and it was long past overdue for a career change.  I decided that I’m going to go back to school this coming January!

The plan is to take a few classes this coming spring to get back in the student mind-set after 10+ years in the workforce and decide which programs to apply to. There are a couple of masters programs and an undergraduate program I’m interested in, so hopefully one of those will work out!

My last day at work was on Halloween, so I’m going to take it easy the next couple months before school starts and tackle a bunch of stuff on my ever-growing to-do list (massive decluttering, other house stuff, health stuff, etc). Believe me, there are a lot of blog-related projects on that to-do list!  I’ve been wanting to re-do the layout and theme, organize things easier, and of course start posting again!

In the meantime, I thought it’d be fun to do a recipe round-up of some of my recipes that are perfect for fall!  Hope you enjoy them!

Apple Swirl Cake

Chili Con Keema

Mini Meat “Pi”

Chicken and Dumpling Soup

Ginger Biscuits

Gingerbread with Pears

Buffalo Chicken Mac and Cheese

Pumpkin Chocolate Chip Cookies

Raspberry Lemon Mini Cheesecakes with Gingersnap Crust

Red Enchilada Chicken

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Daily Bites – 7/15/14

July 15, 2014

Okay, so staying up past midnight to finish binge-watching season 2 of Hemlock Grove on Netflix was a baaaaad idea. I realized this as soon as I tried to get up this morning. I’m definitely officially old. Today I was supposed to work out of our Cartersville office.  Unless I’m planning to be there quite […]

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Spicy Southwestern Yogurt Dip Trio

February 2, 2014

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Daily Bites – 1/25/14

January 25, 2014

Ahhh, Saturday. How has yours been? Mine hasn’t been too bad — went to my Weight Watchers meeting (they must hate me, I’ve been playing with the same 2.5 lb since the end of September), did some groceries, relaxed and puttered around in the kitchen. I had a clementine right after weighing in, then after […]

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Daily Bites – 1/22/14

January 22, 2014

So right after I promise my wellness coach that I’d post my eats every day this week, what do I do?  Not post yesterday’s eats.  Sorry Ruthie! I had intended to have some of that vat of oatmeal I’d made this weekend for breakfast, but as usual we were running late and it was all […]

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