Gingersnap Pumpkin Cheesecake Bites 🎃🍰

Recipe: Pumpkin Cheesecake Cups 🎃🍰

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 12 cheesecake cups

Description:

These delightful Pumpkin Cheesecake Cups are a delightful fusion of creamy cheesecake and the comforting flavors of pumpkin pie, all nestled in a crunchy gingersnap crust. Perfect for those craving a taste of fall or seeking a quick and easy dessert fix, these cups are sure to become a favorite in your recipe collection. The recipe is simple yet yields incredibly delicious results, making it a go-to treat for any occasion. 😋🍂

Ingredients:

• 12 gingersnap cookies (homemade or store-bought)
• 2 1/2 cups part-skim ricotta cheese
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• Whipped topping (for serving)

Instructions:

1. Preheat oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that your pumpkin cheesecake cups bake evenly and to perfection.

2. Prepare muffin pan: Line a muffin pan with paper or foil cupcake liners. This step prevents the cheesecake cups from sticking to the pan and makes for easy cleanup later on.

3. Place gingersnap cookies: Place one gingersnap cookie at the bottom of each cupcake liner. The gingersnap crust adds a delightful crunch and complements the creamy cheesecake filling perfectly.

4. Prepare cheesecake filling: In a large mixing bowl, beat the part-skim ricotta cheese until it is smooth and creamy. This step ensures a silky texture for your cheesecake cups.

5. Add remaining ingredients: To the bowl of ricotta cheese, add the canned pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Beat the mixture until all ingredients are well combined and the filling is smooth and creamy. This luscious filling is the heart of your pumpkin cheesecake cups.

6. Spoon into muffin cups: Using a spoon or a cookie scoop, evenly distribute the cheesecake filling among the prepared muffin cups, on top of the gingersnap cookies. Ensure that each cup is filled to the top for a generous portion of creamy goodness.

7. Bake: Place the muffin pan in the preheated oven and bake the cheesecake cups at 350 degrees Fahrenheit for approximately 20 minutes, or until the edges are lightly set. This baking time ensures that the cheesecake is cooked through while retaining its creamy texture.

8. Cooling: Once baked, turn off the oven and allow the cheesecake cups to sit inside for 1 hour. This gradual cooling process helps prevent cracking and ensures a smooth surface on your cheesecakes.

9. Chill: After the hour is up, transfer the muffin pan to a wire rack and allow the cheesecake cups to cool completely. Once cooled, refrigerate the cheesecake cups overnight to allow the flavors to meld and the texture to set.

10. Serve: Before serving, top each pumpkin cheesecake cup with a dollop of whipped topping for an extra layer of indulgence. Enjoy these delightful treats with friends and family, savoring each creamy bite of pumpkin-spiced goodness. 🥧🍁

Nutritional Information (per serving):

• Calories: 207
• Fat Content: 10.1g
• Saturated Fat Content: 5.8g
• Cholesterol Content: 66.3mg
• Sodium Content: 200.4mg
• Carbohydrate Content: 21.3g
• Fiber Content: 0.8g
• Sugar Content: 12.8g
• Protein Content: 8.2g

These Pumpkin Cheesecake Cups are a delightful blend of creamy, spiced pumpkin cheesecake nestled in a crunchy gingersnap crust, making them the perfect treat for any occasion. Whether you’re hosting a fall gathering or simply craving a taste of the season, these easy-to-make cheesecake cups are sure to impress!