Pumpkin Cheesecake Cup Recipe
gingersnap cookie (gluten free)
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Ingredients
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Crust
Filling
Toppings
Method
Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). Crush the gluten-free gingersnap cookies into fine crumbs and mix with melted unsalted butter and sugar. Press the mixture into the bottom of cupcake liners in a muffin tin.
- 2
Make the Filling
In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice, and mix until well combined. Add the eggs one at a time, mixing until just combined after each addition.
- 3
Assemble and Bake
Pour the pumpkin cheesecake filling over the prepared crusts in the muffin tin. Bake for 20-25 minutes or until the centers are set but still slightly jiggly. Remove from the oven and let cool at room temperature.
- 4
Chill and Serve
Once cooled, refrigerate the pumpkin cheesecake cups for at least 2 hours. Serve chilled, topped with whipped cream and a sprinkle of cinnamon.
