If you are ready to throw out the traditional and go with something a bit more modern and fun, these tasty little desserts might just fit the bill. Half cookie, half pie, these morsels have all of the spice and flavor of pumpkin pie in a bite size format. Because they are bite size they make the perfect finger food, and are ideal for large gatherings or parties. Those watching their waistline will appreciate these little pumpkin bites, because there is a full pie’s worth of flavor packed into a single serving.
- 2 packages of cream cheese room temperature
- 1/2 C sugar
- 1/3 C honey
- 2 eggs and one egg yolk
- 1 C canned pumpkin (not pie filling)
- 3 1/2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 5 tablespoons of butter
- 3 tablespoons of sugar
- 30 Ginger Snaps
Heat the oven to 350 degrees, and prepare a muffin tin by lining them with cupcake papers.
Using a food processor, process cookies and sugar until it resembles fine crumbs. Set aside a tablespoon of those crumbs, and add butter to the remaining crumbs. Process until the butter is completely incorporated.
Split the mixture into 12 paper liners and press it down into the bottom of the liners until firm. Bake the crust for approximately 10 minutes in a 350 degree oven.
Using a mixer or food processor, beat or process the cream cheese until smooth, and combined it with the rest of the filling ingredients. Beat or process until completely combined.
Pour the cheesecake mixture over top of the gingerbread crust until the cupcake papers are approximately three quarters filled.
Bake mini cheesecakes for approximately 30 minutes or until filling begins to set. Pull from oven and set on a rack to cool still in the tin. Once they are completely cool they can be topped with whipping cream and the reserved crumbs can be used as a garnish.