Ingredients:

  • 1 1/2 cups (150g) gingersnap cookie crumbs (about 25 cookies)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 2 tablespoons (30 ml) heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

Instructions:

  1. Pulse gingersnaps in a food processor until finely ground. Combine crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of each muffin tin liner. Chill crusts while preparing the filling.
  2. Beat cream cheese and sugar until smooth and creamy. Add pumpkin puree and mix until combined. Beat in eggs one at a time, mixing well after each addition. Stir in heavy cream, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
  3. Spoon or pipe the cheesecake filling evenly into the prepared crusts, filling each cup almost to the top. Place the muffin tin on a baking sheet. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are set but the center still jiggles slightly.
  4. Turn off the oven and crack the door slightly. Let the cheesecakes cool in the oven for 30 minutes. Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 1 hour before serving.
  5. Carefully remove the cheesecakes from the muffin tin. Garnish as desired (see Serving Suggestions).