Two of my favorite things, pumpkin and cheesecake. I have always wanted to make a pumpkin cheesecake. I came across this recipe that was specifically for the mini cheese cake pan. I'm always on the lookout for recipes for my mini pans. So I thought I would give them a try. They were actually pretty good. I might try my vanilla wafer crust on them next time, not sure that I was too crazy about the ginger snap cookie crust, it was OK, but not fabulous.
Mini Pumpkin Cheesecake
1/2 cup gingersnap crumbs (about 10 Nabisco cookies)
2 Tbsp. sugar
2 Tbsp. unsalted butter, melted
1 cup pure pumpkin puree
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
12 oz. cream cheese, at room temp.
1/2 cup sugar
1/2 tsp. pure vanilla extract
Preheat oven to 325 degrees. Lightly spray each cup of the mini pan with cooking spray. In a small bowl, mix together the gingersnap crumbs, sugar and melted butter. Divide the mixture evenly among the cups. Bake 8-10 minutes. Remove from oven and cool on a wire rack.
Reduce oven to 300 degrees.
Filling: In a small bowl, combine pumpkin, cinnamon, nutmeg and allspice. Set aside. Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time beating after each addition. Add the vanilla. Add the pumpkin mixture and beat at low speed until completely blended. Divide the batter evenly among the cups. Bake 18-20 minutes until set. Remove from oven and cool completely on wire rack. Transfer to refrigerator, let cool at least 2-3 hours before unmolding.