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Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream

For the crust:
1/2 cupgingersnap crumbs
1/2 teaspoonground cinnamon
2 tablespoonsunsalted butter, melted
2 tablespoonssugar
For the filling:
1 cuppumpkin puree
1 teaspoonground cinnamon
1/4 teaspoonground ginger
1 teaspoonfreshly grated nutmeg
14 ouncescream cheese (do not use light cream cheese)
1/3 cupsugar
2 largeeggs
1/2 teaspoonpure vanilla extract
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Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream - Ingredients Continued

For the whipped cream:
1 cupheavy cream
1 1/2 teaspoonspure vanilla extract
1/4 teaspoonground cinnamon
1/4 teaspoonfreshly grated nutmeg
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Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream - Equipment List

Vanilla

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Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream - Instructions

Preheat an oven to 325 F. Lightly butter the wells of a miniature cheesecake pans.

To make the crusts, in a small bowl, combine the gingersnap crumbs, cinnamon, butter
and sugar and stir until blended. Divide the mixture among the prepared pans and press
evenly into the bottoms.

Bake until the crusts are set, about 10 minutes. Transfer the pans to a wire rack and
let cool completely. Reduce the oven temperature to 300 F.

To make the filling, in a small bowl, stir together the pumpkin, cinnamon, ginger and
nutmeg. Set aside.

In the bowl of an electric mixer fitted with the flat paddle and set on low speed,

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Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream - Instructions Continued

beat together the cream cheese and sugar until smooth, 3 to 5 minutes. Add the eggs
one at a time, beating well after each addition, and then beat in the vanilla. Add the
pumpkin mixture and beat until completely blended, about 1 minute. Pour the batter
into the crusts, dividing it evenly among the pans.

Bake until the filling is set, about 20 to 25 minutes. Transfer the pan to a wire rack
and let cool to room temperature. Refrigerate for at least 3 hours before unmolding.

Before serving, make the cinnamon whipped cream: In a medium bowl, beat the heavy
cream with the vanilla and cinnamon until soft peaks form. Spoon onto the cheesecakes
and sprinkle with the grated nutmeg.

Makes one 9 inch cheesecake or 12 mini cheesecakes.

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