What could be better than a slice of cheesecake? A mini cheesecake that is the size of a cupcake. These cheesecakes can be made with gluten free cookies for a 100% gluten free dessert. Or use regular cookies, I have made them both ways. The cheesecakes can be made several days ahead and top with whip cream right before serving.
12 cupcake liners*
12 cookies*, I used gingersnap, I found gluten free gingersnaps at my local grocery store
1 8 ounce package cream cheese, room
2/3 cup sugar
3/4 cup plus 2 Tablespoons pumpkin purée, not pie filling
1/2 cup sour cream
1 Tablespoon of cornstarch
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Whip cream for garnish, optional
Nutmeg for garnish on whip cream, optional
Nutmeg, chopped pecans for garnish, optional
The cookie is the perfect crust for the mini cheesecakes.
Preheat oven to 350 degrees. Line 12 tins with cupcake liners. Place gingersnap cookies in cupcake liners flat side down. Mix cream cheese and sugar, blend well. Add egg, pumpkin, sour cream, cornstarch, cinnamon, pumpkin pie spice and salt. Mix well. Divide batter evenly into the 12 liners. Bake for 30 – 35 minutes until done. Let cool. Cool completely before topping with whip cream and garnishes. Serve guests without cupcake liners on the mini cheesecakes.
You will have leftover pumpkin purée. I suggest you add it to your pancake/waffle batter for delicious pancakes or waffles. Or use it in a smoothie.