Baby Pumpkin Cheesecakes
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Serves/Makes: 12
Ready in: > 5 hrs
- 12 gingersnap cookies
- 2 1/2 cups low fat ricotta cheese
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
Preheat the oven to 375 F. Line muffin tins and place a gingersnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking. Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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