Perfect little creamy maple pumpkin cheesecakes full of all the spices of fall layered over a ginger snap crust and topped with a maple whipped cream.

Is it weird that I’ve made these three times in the last three weeks?  It’s not, right?  They are just so stinking satisfying! They are little bites of pumpkin pie fabulousness that are waaaaay faster and easier to make than pumpkin pie or a full cheesecake and just a little happier at their very essence.  Full of maple flavor and fall spices, these creamy little beauties are all based on a ginger-y foundation of yum.  Hard to beat, these.

These would be perfect to bring to a fall party or even Thanksgiving! I’m willing to bet they get snatched up first off of the dessert table!  Well, unless you made a Pumpkin Spice Trifle with Maple Cream.  :o)

To make them, begin by putting cupcake liners into a muffin tin.  Preheat your oven to 350 degrees.

In a food processor, combine 3/4 cup ginger snap cookies and 1 T. sugar.  Chop into fine crumbs.  Drizzle in 3 T. melted butter and process until combined.  Press about a Tablespoonful of crumbs into the bottom of each of the cupcake liners.

In a mixing bowl, mix the following ingredients until combined:

8 oz. softened cream cheese

1 egg

1/3 c. sugar

1/2 tsp. maple flavoring (can use vanilla in a pinch)

1 tsp. cinnamon

1/4 tsp. freshly ground nutmeg

1/4 tsp. allspice

1 egg

1/2 c. pumpkin puree (not pumpkin pie filling)

Use a small scoop to evenly distribute the filling into each cupcake liner.  Place into a preheated 350 degree oven for around 30-35 minutes or until the centers are set and no longer jiggly.  Remove and let cool for around 20 minutes and then remove to a wire rack to finish cooling. Chill in the refrigerator for at least two hours before serving.

Before serving, in a mixing bowl, whip 8 oz. of very cold heavy whipping cream until it comes to soft peaks.

Add 4 T. powdered sugar,

1/2 tsp. cinnamon,

and 1/4 tsp. maple flavoring

and continue to whip until desired texture stopping before it turns to butter!  Serve each cheesecake with whipped topping piped or plopped on top and a sprinkle of raw sugar or cinnamon or cinnamon sugar to garnish.

Mini Maple Pumpkin Cheesecakes

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Perfect little creamy maple pumpkin cheesecakes full of all the spices of fall layered over a ginger snap crust and topped with a maple whipped cream.

Alison: That Which Nourishes

Serves: 1 dozen

Grocery List

• Crust:
• ¾ cup ginger snaps
• 1 T. sugar
• 3 T. melted butter
• Filling:
• 8 oz. softened cream cheese
• 1 egg
• ⅓ c. sugar
• ½ tsp. maple flavoring
• 1 tsp. cinnamon
• ¼ tsp. freshly ground nutmeg
• ¼ tsp. allspice
• ½ c. pumpkin puree (not pumpkin pie filling)
• Topping:
• 8 oz. heavy whipping cream
• 4 T. powdered sugar,
• ½ tsp. cinnamon,
• and ¼ tsp. maple flavoring

Here's how...

1. Put cupcake liners into a muffin tin.
2. Preheat your oven to 350 degrees.
3. In a food processor, combine ginger snaps and sugar. Chop into fine crumbs. Drizzle in melted butter and process until combined. Press about a Tablespoonful of crumbs into the bottom of each of the cupcake liners.
4. In a mixing bowl, mix the cream cheese, egg, sugar, cinnamon, nutmeg, allspice, and pumpkin puree.
5. Use a small scoop to evenly distribute the filling into each cupcake liner. Place into a preheated 350 degree oven for around 30-35 minutes or until the centers are set and no longer jiggly. Remove and let cool for around 20 minutes and then remove to a wire rack to finish cooling. Chill in the refrigerator for at least two hours before serving.
6. Before serving, in a mixing bowl, whip 8 oz. of very cold heavy whipping cream until it comes to soft peaks.
7. Add powdered sugar, cinnamon, maple flavoring and continue to whip until desired texture stopping before it turns to butter! Serve each cheesecake with whipped topping piped or plopped on top and a sprinkle of raw sugar or cinnamon or cinnamon sugar to garnish.

3.5.3228