What is it about making a dessert miniature that makes it so much cuter? Is it the bite-sizable-ness of it? Or maybe the fact that since it’s so small, it doesn’t have as many calories.. so surely even though you ate four of them it’s still got to be better than one full sized version would have been, right?! Well, whatever it is, I’m kind of obsessed with these mini cheesecakes at the moment; not only are they adorable, but they are freaking delicious.
These would make a wonderful addition to your holiday menu, or you know, a Tuesday. They are especially great because on top of tasting amazing they are really easy to make, and can be made a head of time and refrigerated which makes planning easier. And as you can see, they can be adapted easily to fit a gluten free diet and it doesn’t affect the flavor or texture at all, so your gluten free friends will love you and nobody else will notice! So, what are you waiting for?? Enjoy!
Mini Pumpkin Cheesecakes with Gingersnap Crust {Gluten Free Option} (Print Me)
Yield: 12 Mini Cheesecakes
Ingredients:
Crust:
3/4 cup gingersnap cookies (I used Midel gluten free)
1 Tablespoon light brown sugar
1 1/2 Tablespoons butter, melted
1/4 teaspoon cinnamon
Filling:
1 (8oz) package cream cheese (room temperature)
1/2 cup sugar
1/2 cup plus 1 Tablespoon canned pumpkin puree
1 egg (room temp)
2 Tablespoons sour cream (room temp)
1/2 heaping teaspoon pumpkin pie spice
1 Tablespoon flour (or your favorite gluten free flour)
1/2 teaspoon vanilla
Whipped Cream:
1 cup heavy (whipping) cream
1 Tablespoon sugar (up to 3 Tbsp if you like it sweeter)
1 teaspoon vanilla extract
Directions:
Preheat oven to 350º F. Place cookies in bowl of food processor and pulse until finely ground, add remaining ingredients and pulse a few more times until combined (alternately crush cookies by hand then mix in remaining ingredients with fork). Add one rounded tablespoon into each cavity of mini cheesecake pan, use a small bottle or fingers to firmly press down the crumbs.
Next, prepare the filling by beating the cream cheese and sugar until smooth & fluffy. Add pumpkin, egg, sour cream and pumpkin pie spice, blending until combined. Finally, add the flour and vanilla, and beat until well combined. Pour filling into prepared crusts, dividing evenly between 12 cavities.
Bake in pre-heated oven for about 20 minutes, or just until set. Remove from oven and allow to cool in pan for about 15 minutes before removing and allowing to cool completely. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.
When ready to serve, make whipped cream by placing all ingredients into medium bowl and beating with hand mixer until soft peaks form (I don’t like using my Kitchen Aid for small batches like this, the sugar does not incorporate well), sprinkle with pumpkin pie spice if desired.
Adapted from: Glorious Treats
