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Mini Pumpkin Cheesecake with Gingersnap Crust

Deb Attinella {Cooking on the Front Burner}
  • 24 minutes
  • Serves 12

INGREDIENTS

1 cup

gingersnap cookies processed into crumbs

2 tbsp

butter, melted

2 tbsp

brown sugar

1 tbsp

maple syrup

1/4 tsp

cinnamon

1/8 tsp

nutmeg

8 oz

cream cheese, softened

1/4 cup

packed brown sugar

1/2 cup

canned pumpkin

1

egg plus one egg white

2 tbsp

maple syrup

1/4 tsp

cinnamon

1/8 tsp

nutmeg

1/8 tsp

ginger

cloves

Whipped cream or cool whip for topping