Mini Pumpkin Cheesecakes
A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin-flavored cheesecake. The results are absolutely adorable, oh-so-tasty, and perfect for fall! Add these Mini Pumpkin Cheesecakes to a dessert platter, or serve them up as individual treats after a family dinner.
Directions
Recipe Ingredients
- 20 gingersnap cookies
- 2 tablespoons butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/2 cup packed brown sugar
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Whipped cream, if desired
- Caramel sauce, if desired
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