Mini Pumpkin Swirl Cheesecakes with Gingersnap Crust

45min · Vegetarian · 12 servings

I adapted a recipe I found on Fine Cooking to make these Mini Pumpkin Swirl Cheesecakes with Gingersnap Crust. I kept close to the main recipe but kicked them up a notch by adding a

FOR THE LOVE OF COOKING

Ingredients

Produce

• 3 tbsp Pumpkin puree

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1/4 tsp Cinnamon

• 1/8 tsp Clove

• 1 1/8 tsp Flour

• 1/8 tsp Nutmeg

• 1 Pinch Salt

• 2 tbsp Sugar

• 1 1/2 tsp Vanilla extract

• 1 Whipped cream

• 2/3 cup White sugar

Snacks

• 1 cup Gingersnap cookies

Dairy

• 4 tbsp Butter

• 16 oz Cream cheese

Comments

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