It’s time again for a secret recipe club recipe! This month I was given Jess from inquiring chef. Jess is an American living in Bangkok! How cool is that? She has lots of great recipes on her site! I’ve pinned a few to make later. I really wanted to make her scallion pancakes, but unfortunately I was out of sesame oil! Grrrr! Next time! I ended up making these delicious mini cheesecakes. They were pretty quick to put together and taste great! They’re pretty light and not too dense. The pecans and gingersnaps gave a nice extra to the crust!
Pumpkin Cheesecake Bites with Gingersnap Crust
adapted from inquiringchef
150g gingersnap cookies (about 12-14 small gingersnaps)
⅓ cup pecan halves
2 Tbps. unsalted butter, melted
8 oz. cream cheese
½ cup canned pumpkin purée
⅓ cup packed light brown sugar
2 Tbsp. all-purpose flour
½ tsp. vanilla extract
1 large egg
small pinch of salt
Preheat the oven to 350 F. Lightly grease a mini muffin tin (or use mini muffin tin liners).
In the bowl of a food processor, pulse the gingersnap cookies, pecan halves, and butter until the mixture is very finely ground. Spoon a level 1Tablespoon of the crust mixture into the bottom of each space in the mini muffin tin. Use the rounded back of the tablespoon to press the crust gently into the bottom of the space. Shake the crumbs out of the bowl of the food processor and return it to the base.
In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth and no lumps remain, scraping down the sides to insure all of the filling is blended. Gently pour the filling over the prepared crust to just slightly below the top of each space in the muffin tin (these will barely rise as they bake).
Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are golden brown (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes). Allow to cool in the muffin tin for 10 minutes before removing.
Serve immediately or refrigerate for up to a day before serving.