Here is another great fall dessert for you. This is definitely one of my favorites. I tried it for the first time last fall and loved it. Last year I made it as one big cheesecake, but this year I decided to switch it up a little bit and make mini individual sized cheesecakes. They turned out really cute and would be a great addition to any Thanksgiving dessert table.Pumpkin Cheesecake
38 ginger snaps, finely crushed
1/4 cup finely chopped pecans(optional)
1/4 cup butter, melted
Mix all ingredients together.
4 (8oz) pkgs. cream cheese, softened
1 cup sugar
1(15oz) can pumpkin
1Tbsp pumpkin pie spice
1 tsp vanilla
Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice, and vanilla, mix well. Add eggs, 1 at a time, mixing after each just until blended.
Place cupcake liners in a muffin pan. Press 1 Tbsp of crust into the bottom of each liner. Fill each of the liners almost to the top( probably like 99% full:) with cheesecake batter. Bake at 350 for 20-22 minutes. Cool in the pan for 15-20 minutes then move to a wire rack to finish cooling and then to the fridge to chill before serving. Store in the fridge. Top with whipped cream and few sprinkles of nutmeg. Enjoy!
Press all of the crust into the bottom and 1 inch up the side of a 9-inch spring form pan. Pour the cheesecake batter over the crust. Bake at 325 for 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cheesecake from rim of pan, cool before removing rim. Refrigerate for at least 4 hours before serving. Top with whipped cream and a sprinkle of nutmeg. Enjoy!
-Recipe adapted from a magazine, but I just wrote the recipe down and I can't remember which one it was.
-This post is linked to lifeasmom.com