Tuesday, December 23, 2008


Obviously, I am addicted to pumpkin. I told my niece, Ellie, that I was making pumpkin scones for Christmas morning and she said, "oh, no, more pumpkin?!?". Not a good sign. But I am telling you these mini pumpkin cheesecakes are the best! Just ask Jennifer, Sheli, Tammy, Lori, and Steve. They are heavenly and my new favorite pumpkin recipe (besides the pumpkin chocolate chip muffins). For the crust, I used some slightly stale Trader Joes Triple Ginger Snaps mixed with generic ginger snaps--it was perfect.

2 1/4 cups gingersnap crumbs
1 1/2 cups finely chopped pecans
1 1/3 cups sugar, divided
2/3 cup butter, melted
1 8 oz. pkg cream cheese, softened
2 large eggs
1/2 cup pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla
glazed walnuts for garnish

Preheat over to 350 degrees. In a medium bowl combine gingersnap crumbs, pecans, 1/3 cup suguar, and butter. Press into bottom and three-fourths up sides of three 12-cup mini cheesecake pans. Bake 6 minutes.
In a medium bowl, combine cream cheese and 1 cup sugar. Using an electric mixer at medium speed, beat until creamy. Beat in eggs, pumpkin, and pumpkin pie spice until smooth. Stir in vanilla extract.
Chill 2 hours before removing from pans. Garnish with glazed walnuts.
Note: This recipe comes from Diana's mother-in-law, LaDawn.


  1. Well, even today I think "oh no" when you even MENTION the words "pumpkin recipe"!!!

  2. I'm SO glad you posted this recipe -- thanks! One of the best desserts I tasted all season. (So glad you needed a "tester.") :-)