Ashley’s Mini Pumpkin Cheesecakes*

Thought it is about time I start sharing a few of the items I have been baking. I don’t cook anything fancy, but baking is easy and everyone loves the result. I have learned that a little cheesecake can go a long way…. Came up with this one in October and really enjoyed it.

Ashley’s Mini Pumpkin Cheesecakes*

(makes 18-24)

Ingredients:

Ginger Snap Cookies
3 packages cream cheese
3/4 cups sugar
1tsp vanilla
1 & 1/3 cup canned pumpkin
1 tsp ground cinnamon (plus a dash extra)
1/2 tsp ground cloves (plus a dash extra)
dash nutmeg
3 eggs

pre-heat oven to 350

soften cream cheese in microwave
beat it with mixers in a large bowl
add sugar and vanilla
then beat the eggs one at a time, on low speed
add pumpkin and spices and mix on low or stir in gently til well mixed.

Crush the ginger snaps (make sure you leave NO big chunks, it should be almost flour-like or very very tiny pieces like 2 mm max in diameter and mix them with melted butter and compact into bottom of baking cup to make the crust. I usually bake this for 10 minutes.

Take out the baked crust and add the filling on top then bake for the full 40 minutes. Should have very small amount of jiggle left in the middle.  You almost can’t screw it up, so don’t worry.

put in the fridge for 4 hours (overnight is best).

top with whipped cream!
i avoid putting more spices on top it just gets to be too much!

*Original recipe from cookingwithphilly.com but I edited it into mini and changed it for more flavour too…. theirs just didn’t quite do it for me. Even this could use some more fine tuning – perhaps adding more cream to it and using vanilla bean rather than vanilla extract.

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