Pumpkin Cheesecake Ginger Spice Cookie Cups Food

PUMPKIN CHEESECAKE GINGER SPICE COOKIE CUPS

Steps:

• Pre-heat oven to 350°F. Lightly grease a muffin tin and place two pieces of gingerbread cookie dough in each cup. Use a spoon to press the dough down so it expands slightly.
• Bake for 14-17 minutes or until edges are a light golden brown. Remove from oven and allow to cool for 2-3 minutes.
• While still warm and soft, use a sauce (or medicine) cup to create a dip in each cookie. Gently press it down into the center, until the edges are raised and the indentation is big enough to hold a filling. Be careful not to push it in too far, you do not want the cookie to break open on the sides or bottom.
• While cookie cups continue to cool, make your pumpkin cheesecake. In a large mixing bowl beat cream cheese and sugar until creamy texture is formed. Then add in pumpkin and pumpkin spice. Continue to mix on medium speed until all ingredients are combined. Use a rubber spatula to fold in whipped topping. Refrigerate until ready to use.
• Transfer pumpkin cheesecake to a piping bag and fill each cookie cup with a generous amount. Top with whipped cream and a sprinkle of cinnamon.

PUMPKIN SPICE CHEESECAKE

Steps:

• For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
• Press onto the bottom of a greased 9-inch springform pan.
• Bake for 10 minutes at 350°F, then cool.
• For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
• Beat in 3 large eggs until smooth.
• Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
• Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
• Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

PUMPKIN CHEESECAKE CUPS !!

Steps:

• Preheat oven to 350 degrees.
• Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
• In a large bowl beat cream cheese until fluffy.
• Gradually beat in condensed milk until mixture is smooth.
• Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
• Mix well.
• Spoon into muffin cups.
• Fill 3/4 full.
• Bake for 40 minutes or until center appears nearly set when shaken.
• Cool 1 hour.
• Cover and refrigerate for 4 hours.
• I served with whipped cream that was lightly dusted with ground cinnamon.