Mini Pumpkin Cheesecake w/ A Ginger Snap Crust
Dare I say it… I’m not a fan of pumpkin pie. To blend in with the crowd at Thanksgiving dinners, I would douse my slice of this trademark dessert with whipped cream. So thank you, to this ingenious idea of fusing together the pumpkin infatuation on Thanksgiving with a more alluring dessert.
It was bound to happen. Someone eventually had the courage to speak up and take initiative against the tradition. My first encounter was at my first job as a waitress at California Pizza Kitchen. It was during my early years in college and I had been eating my fair share of pumpkin pies begrudgingly for 18 years. As November approached, CPK announced the launch of their newest seasonal dessert — the pumpkin cheesecake. The smooth, rich, creaminess of a decadent cheesecake with a hint of pumpkin and cinnamon spice was enough to convince me to share this innovation at every Thanksgiving feast.
|24||ounces cream cheese, softened|
|1||cup pumpkin puree|
|1||cup brown sugar|
|1||tsp vanilla extract|
- Preheat oven to 350 degrees. In a large mixing bowl, combine cream cheese, sugar and vanilla. Mix until smooth. Next, add pumpkin puree, eggs, cinnamon, nutmeg and cloves. Mix thoroughly.
- Line muffin tin with individual baking cups and drop one ginger snap at the bottom of each cup. Pour filling into each mold to the top. Bake for 15-18 minutes or until toothpick comes out clean when inserted into the cheesecake. Cool to room temperature and lightly brush the tops with maple syrup. Refrigerate overnight. Serve with candied walnuts and whipped topping.