It may be a mouthful to say but each layer is so important to the next! The gingersnap crust is sweet with a little spice. The pumpkin cheesecake is warm and creamy, and the whipped crème topping is just the right amount of fluffy sweet. They’re a fun mini dessert that’s perfect for dinner parties and holidays!
For the CRUST
2 tsp. brown sugar
2 tbsp. melted butter
cupcake liners and a cupcake/muffin pan**
For the CHEESECAKE
1 block (8 ounces) cream cheese; room temperature (I use Organic Valley)
1/2 cup pumpkin puree
1/4 cup sugar
2 tsp. heavy whipping crème
1/4 tsp. vanilla extract (be sure gluten free)
1/2 tsp. cinnamon
1/8 tsp. grated nutmeg
For the WHIPPED CRÈME
1 cup heavy whipping crème
1 tbsp. sugar
1 tsp. vanilla
**If you have a mini cheesecake pan then use that! Otherwise, cupcake liners will be needed.
Preheat oven to 350 degrees.
Start with the crust. Using a food processor: process the gingersnap cookies and the brown sugar together until it is the consistency of sand. In a large bowl, combine the gingersnap sand and the melted butter. Stir until it is completely combined.
Line a muffin/cupcake pan with liners. Spray liberally with non-stick cooking spray. Each cup needs around 1/2 inch of a crust once you pat it down. So scoop the crust mixture into a cup (try two spoonfuls) then press down with your finger to pack it down and create a crust. Add more crust and pack it down until you get half an inch.
Bake for 8-10 minutes.
While your crust is baking, in a mixer: whip together the cream cheese, pumpkin puree, and sugar. Scrape the sides and whip again until fully combined. Then add in the rest of the cheesecake ingredients: egg, heavy whipping crème, vanilla, cinnamon, and nutmeg. Whip on medium until fully combined.
Once your crust is out of the oven, spoon the cheesecake mixture onto the crust. You want to fill the liners to the top without overflowing. Using your spoon, smooth over the tops to get the cheesecake filling as even as possible.
Bake for 20 minutes.
Once finished, allow to cool for 30 minutes on the counter and then refrigerate for at least 2 hours before serving.
When you’re ready to serve, carefully peel the cupcake liners from the cheesecakes and make your fresh whipped crème!
In a mixer with the whisk attachment: whisk on medium-high 1 cup heavy whipping crème and 1 tbsp. sugar with 1 tsp. vanilla. Whisk until stiff peaks form. (You’ll know when the mixture has gone from liquid to whipped crème)
From there you can either dollop the whipped crème on with a spoon or spoon the whipped crème into a plastic storage bag. Cut off one tip from the bag and then use to pipe onto the cheesecakes. Refrigerate any leftover whipped crème.
Don’t have time? The spray can whipped crème will work too!
Sprinkle the top with cinnamon or pumpkin pie spice!
SOURCE: adapted from Life Made Simple https://cookeatshare.com/recipes/gluten-free-mini-pumpkin-cheesecake-646802/external