Pumpkin Cheesecake Bites with Gingersnap Crust
Pumpkin cheesecake bites with gingersnap crust are a popular dessert during the fall season and are often enjoyed during Thanksgiving and other holiday celebrations.
This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Pumpkin Cheesecake Bites with Gingersnap Crust
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Crush the gingersnap cookies in a food processor until finely ground.
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In a medium bowl, combine the gingersnap crumbs and melted butter. Press the mixture into the bottom of a greased 9x9-inch baking dish to form the crust.
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In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix until well combined.
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Pour the pumpkin cheesecake mixture over the gingersnap crust in the baking dish.
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Bake for 30 minutes, or until the cheesecake is set and slightly golden around the edges.
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Remove from the oven and let cool for 2 hours at room temperature.
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Once cooled, cut the cheesecake into bite-sized squares.
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Serve with a dollop of whipped cream on top.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 38g13%
- Sugars 26g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
