As much as you might adore pumpkin pie around the holidays, these mini pumpkin cheesecakes are tough competition. The warm spices in the cakes are complemented perfectly by a gingerbread crust.
Now these cheesecakes would be great as is, but the sour whipped cream topping makes them even better. I combined the idea of a sour cream topping with whipped cream to get the best of both worlds. It’s light and fluffy and provides a great tangy contrast to the cakes. If you’re planning to entertain on Thanksgiving or just want something special to share with your friends and family, this is the dessert for you.
- ¾ C gingersnap cookies
- 2 T unsalted butter melted
- Pinch of salt
- 8 oz cream cheese softened at room temperature
- 1/3 C light brown sugar packed
- 1 large egg
- ½ C pumpkin puree
- ¼ tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp freshly grated nutmeg
- Pinch allspice
- Pinch ground cloves
- Pinch salt
- ½ tsp vanilla bean paste or extract
- ½ C sour cream
- ¼ C heavy cream
- 2 T powdered sugar
- ¼ tsp vanilla bean paste or extract
- Dash of salt
- Preheat the oven to 350°F. Line 9 muffin cups. For crust, grind cookies into fine crumbs using a food processor or blender. Set aside 1-2 tablespoons of crumbs for the garnish. Add butter and salt to food processor and pulse to combine with crumbs. Fill each muffin cup with a heaping teaspoon of the cookie crumbs and press down evenly. Place pan in the center of the oven and pre-bake crust 5-6 minutes or until lightly browned. Allow to cool while preparing filling.
- For the filling, combine cream cheese and sugar in a mixing bowl fitted with a paddle attachment and whip over medium to medium-high speed until light and fluffy. Add egg and incorporate over medium speed until mixture is smooth. Stir in pumpkin, spices and vanilla until combined. Divide batter evenly among muffin cups. Tap muffin pan on counter several times to pop any air bubbles.
- Bake in the center rack of the oven for about 16-20 minutes, or until set with a slight jiggle, rotating pan half way through. Allow cheesecake to cool in pan for 15 minutes, transfer to a wire rack and cool for an additional 30 minutes. Refrigerate until completely chilled, about 2-3hrs.
- For the topping, chill mixing bowl and whip attachment for 5 minutes in the freezer. Whip all ingredients together for about 2 minutes on high speed, or until stiff peaks are formed. To serve, remove liners from cheesecakes, spoon over topping or pipe using a pastry bag, and sprinkle with reserved crumbs. Enjoy.
My Three Seasons represents the 3 key factors that are most important to me in cooking. #1 Seasonal ingredients #2 Proper Seasoning (don't skimp on that salt!) #3 Cooking like a Seasoned chef (technique is everything). My name's Sabrina. I live in NYC. I'm a registered dietitian with professional cooking and food styling experience. Come cook with me.