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Mini Pumpkin Cheesecakes with Gingersnap Crust

Baked by Rachel
  • 0 minutes
  • Serves 12

INGREDIENTS

1/2 cup

Pumpkin, canned

1

Egg

1/4 tsp

Allspice

1/2 cup

Brown sugar, packed

1/2 tsp

Cinnamon

1/8 tsp

Cloves

1/2 tbsp

Granulated sugar

1/4 tsp

Nutmeg

1/4 tsp

Salt

1/2 tsp

Vanilla extract

1

Whipped cream, Fresh

20

Gingersnap cookies

2 tbsp

Butter, unsalted

8 oz

Cream cheese

1 tbsp

Sour cream