PUMPKIN-GINGERSNAP CHEESECAKES
Serve your guests with these ginger flavored cheesecakes that are made with pumpkin and chocolate - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 gingersnap, flat side down, in bottom of each cup.
- In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Add pumpkin and pumpkin pie spice; beat just until blended. Stir in chocolate chips. Pour into muffin cups, filling full.
- Bake 30 to 35 minutes or until almost firm. Cool 20 minutes. Remove from pans. Refrigerate cheesecakes in paper baking cups at least 2 hours before serving.
- Place remaining 2 gingersnaps in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Remove cheesecakes from paper baking cups. Spoon 1 teaspoon whipped cream on each cheesecake. Sprinkle with gingersnap crumbs.
Nutrition Facts : Calories 209, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 136 mg
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Dayana Juliet
[email protected]These cheesecakes are so delicious! I can't wait to make them again.
Shefko Dabi
[email protected]I've never made cheesecakes before, but this recipe was easy to follow and the cheesecakes turned out great!
Rtyu Mia
[email protected]These cheesecakes were a bit too dense for my taste, but the flavor was good.
Nazar Iqbal
[email protected]I'm not a big fan of pumpkin, but these cheesecakes were surprisingly good. The gingersnap crust really made them.
David Harris
[email protected]These cheesecakes are the perfect fall dessert. They're easy to make and always a hit with my guests.
Sheno Khan
[email protected]I've made this recipe several times and it always turns out great. It's a real crowd-pleaser.
Bishal Biswas
[email protected]I followed the recipe exactly and the cheesecakes turned out perfectly. They were so good that I ate two of them in one sitting!
Alamin sarker
[email protected]These cheesecakes were a little too sweet for my taste, but my kids loved them.
Iya Alfa
[email protected]I love pumpkin and gingersnaps, so I knew I had to try this recipe. I was not disappointed! The cheesecakes were delicious and the crust was the perfect combination of crunchy and chewy.
Ztele Ztele
[email protected]These cheesecakes were easy to make and turned out amazing! I will definitely be making them again.
Gafargurya Gafrgurya123
[email protected]I made these cheesecakes for my family and they loved them! The pumpkin and gingersnap flavors were a unique and delicious combination.
Lianne Martinez
[email protected]These pumpkin gingersnap cheesecakes were a hit at my Thanksgiving dinner! The crust was perfectly crunchy and the cheesecake filling was smooth and creamy. The pumpkin and gingersnap flavors complemented each other perfectly.