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Mini Pumpkin Cheesecakes With Gingersnap Crusts

Mini Pumpkin Cheesecakes With Gingersnap Crusts
We’ve already indulged in a PSL (pumpkin spice latte!) so we’re ready to bring on the fall desserts. These pumpkin cheesecakes are making our mouths water!

What You’ll Need

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  • heavy cream ( 1 cup )
  • pumpkin puree ( 1/2 cup )
  • gingersnap cookies ( 8 )
  • melted butter ( 1 1/2 tablespoons )
  • graham cracker ( 1 )
  • vanilla bean ( 1/4/2013 )
  • granulated sugar ( 1 tablespoon )
  • pumpkin pie spice ( 1/4 teaspoon )
  • nutmeg ( 1/8 teaspoon )
  • pecans ( 1/4 cup )
  • Original Philadelphia Cream Cheese, room temperature ( 8 oz )
  • heavy cream ( 2 teaspoons )
  • sugar ( 2 tablespoons )
  • egg ( 1 )
  • cinnamon ( 1/4 teaspoon )
  • brown sugar ( 1 1/2 teaspoons )
  • salt ( A pinch of )
  • sugar ( 1/4 cup )
  • vanilla ( 1/4 teaspoon )
Ready to make? Find out how onShop Sweet Things