Okay kids: we only have ONE week left to go pumpkin crazy. One! The Christmas countdown is already in full-swing, and those eggnog and peppermint treats have already booted out our favorite fall flavors in so many places (I’m taking to you Starbucks).  There’s still a little time left enjoy Pumpkin Season and plan your Thanksgiving menus. This desert could be the star of your Turkey Day meal.

I love cheesecake. I love pumpkin. (duh!)  And gingersnaps make my tongue dance with delight—I’ve been adding ginger to everything lately. Combine them all and you get a delish dessert perfect for crisp a fall evening or your Thanksgiving feast.

The original recipe is for a normal 9-inch cheesecake, made in a springform pan. When my hubby informed me he had to bring a dessert to his office’s Thanksgiving potluck (he works for the State— everything is a potluck) I decided to make a batch of cupcake-sized treats. The same recipe, except for a few minor alterations, turned into 24 adorable individual desserts—perfect for a holiday potluck.  They were the hit of the party!

Both recipe variations are easy to make. I highly recommend crumbling the crispy gingersnap cookies in a food processor. It saves a ton of time and makes the cookies a fine, even consistency. (The good old-fashioned method involves placing the cookies in a giant bag, then bashing and rolling them with a rolling pin.)  I also like a LOT of “spice” in my pies, so if you enjoy a more subtle flavor, just add a pinch less cinnamon, cloves, nutmeg, and ginger.

 

Pumpkin Gingersnap Cheesecake  (using 9-inch pan)

Ingredients:

Gingersnap Crust:
2 cups gingersnap cookie crumbs (about 1 box)
6 tablespoons of melted butter
1 tablespoon sugar

Filling:
2 (8 oz) packages of cream cheese, room temperature
3/4 cup brown sugar
3 eggs
1 (15 oz) can pumpkin
1 tablespoon flour
2 1/2 teaspoons vanilla
1 1/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

Whipped cream for topping, if you like (I like!)

Directions:

• Preheat oven to 350 degrees.
• Crust: In a large bowl, mix cookie crumbs, butter, and sugar. Pour into 9-inch springform pan. Press FIRMLY into bottom of the pan (I use the waxed paper butter wrapper to keep crumbs from sticking to my hand). Bake for 5 minutes. Remove from oven and set aside.
• Filling: In another large bowl, beat cream cheese and sugar with an electric mixer until fluffy. (If your mixer is old like mine, start on low than up it to medium or high).
• Add eggs one at a time. After each egg, gently beat on low speed until just incorporated.
• Add spices, pumpkin, flour and vanilla. Beat until well blended and no lumps remain.
• Pour into crust.
• Bake 50 minutes, or until a toothpick comes out almost clean. Let cheesecake cool in pan at least one hour. Refrigerate once cooled (at least 4 hours before serving, preferably overnight).
• If necessary, run a knife along inside edge of pan to loosen before removing outer upper part springform pan.
• Serve with whipped cream & enjoy!

 

MINI Pumpkin Gingersnap Cheesecakes

Makes 2 dozen single-serving cakes

This goes pretty much the same as the recipe above with a few exceptions (differences are in dark red).

Ingredients:

Gingersnap Crust:
1 1/2 cups gingersnap cookie crumbs
4 tablespoons of melted butter
1 tablespoon sugar

Filling:
2 (8 oz) packages of cream cheese, room temperature
3/4 cup brown sugar
3 eggs
1 (15 oz) can pumpkin
1 tablespoon flour
2 1/2 teaspoons vanilla
1 1/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

Whipped cream for topping, if you like (I like!) Directions:

• Preheat oven to 350 degrees.
• Crusts: In a large bowl, mix cookie crumbs, butter, and sugar. Place 24 cupcake liners into cupcake pan(s). Scoop about 1 tablespoon of crumb mixture into each liner until it’s divided evenly. Press FIRMLY into bottoms (I use the waxed paper butter wrapper to keep crumbs from sticking to my hand). Bake for 5 minutes. Remove from oven and set aside.
• Filling: In another large bowl, beat cream cheese and sugar with an electric mixer until fluffy. (If your mixer is old like mine, start on low than up it to medium or high).
• Add eggs one at a time. After each egg, gently beat on low speed until just incorporated.
• Add spices, pumpkin, flour and vanilla. Beat until well blended and no lumps remain.
• Pour into cupcake pan, about 1/4 cup in each liner, until nearly full.
• Bake 20 to 25 minutes, or until a toothpick comes out almost clean. Let cheesecake cool in pan at least 1 hour. Refrigerate once cooled (at least 3 hours before serving, preferably overnight).
• Serve with whipped cream & enjoy!

**These recipes are derived from a McCormick Spice ad I found in my Sunday paper.