Pumpkin Cheesecake Bites with Gingersnap Crust

8 Apr

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!

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Pumpkin Cheesecake Bites with Gingersnap Crust
adapted from inquiringchef

Ingredients
Crust:
150g gingersnap cookies (about 12-14 small gingersnaps)
⅓ cup pecan halves
2 Tbps. unsalted butter, melted
Filling:
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

Instructions
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.

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13 Responses to “Pumpkin Cheesecake Bites with Gingersnap Crust”

  1. Liz April 8, 2013 at 4:43 pm #

    Thank you. Sounds great!

  2. Lisa~~ April 8, 2013 at 6:41 pm #

    I love the idea of using gingersnaps for the crust, what a wonderful flavor with the creamy cheese cake. Thanks for stopping by and leaving a comment on my SRC entry: Laura Goodenough’s Apple Coffee Cake

    Lisa~~

  3. ps152 (@ps152) April 8, 2013 at 6:59 pm #

    Pumpkin and ginger are the best combination.

  4. Jess April 8, 2013 at 9:33 pm #

    So glad you liked them! This is one of my favorites – so easy that I’ve been trying to develop some variations, but it’s hard to beat pumpkin and gingersnap.

  5. Lesa @Edesia's Notebook April 8, 2013 at 10:07 pm #

    Oh yum, those sound delicious! Can’t go wrong with pumpkin, no matter what time of year!

  6. leigh April 8, 2013 at 11:52 pm #

    Not sure if we get pumpkin puree out here in Australia – will have to check this out!

    Unfortunately my post missed the blog hop due to tech issues…argh..here is the link as I’d hate for people to miss seeing Aly’s recipe and her wonderful blog – http://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html

  7. Camilla @ Culinary Adventures April 9, 2013 at 1:45 pm #

    Amazing! I usually am pumpkin-obsessed in the Fall and don’t even think about it again until September rolls around. I might have to make an exception for this recipe. Thanks for sharing it with the SRC.

  8. PolaM April 9, 2013 at 5:35 pm #

    great pick! gingersnap and pumpkin must be a great combo!

  9. ecavalla April 10, 2013 at 10:41 am #

    Yum- great SRC pick!

  10. Sarah April 15, 2013 at 11:18 am #

    what cute cheesecake bites! love the flavors 🙂

  11. Paula December 28, 2014 at 7:32 pm #

    These made a tasty addition to this year’s Christmas baking, and offered some visual variety to the cookie tray, but best of all was the warm reception they received wherever I took them.

Trackbacks/Pingbacks

  1. Pumpkin Gingersnap Magic Bar | ilonaskitchen - May 7, 2013

    […] love finding recipes that use up ingredients I have on hand! Gingersnaps and pumpkin from here. This came out super delicious! […]

  2. Pad See Ew | ilonaskitchen - June 9, 2013

    […] I was looking for a recipe to make for the secret recipe club in April I bookmarked this one to make later. It’s pretty […]

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