Mini Cinnamon Cheesecakes with Gingersnap Crust and Pumpkin Pie Frosting

 

So, I have to warn you, this recipe takes a little extra time since you are making cheesecake AND a pumpkin pie, but these little guys turn out so cute, and they're perfect as an additional dessert for Thanksgiving. Also, this recipe has opened my eyes to the amazingly delicious gingersnap crust! It is SO. GOOD. For the pumpkin pie I made for Thanksgiving, I substituted the tradtional pie crust with a gingersnap-graham cracker crust. My family was a little disappointed to not have the original, buttery pie crust, but once they tasted the combination of ginger snap cookies, graham crackers and smooth pumpkin pie together, they changed their loyalties to my version of a pumpkin pie crust! (If you want to try that crust recipe out, just follow the directions on a graham cracker crumbs box and substitute half the graham cracker crumbs with ginger snap crumbs.) 

Anyway, on to the mini Thanksgiving cheesecakes! I recommend first baking the pumpkin pie, then the gingersnap crust, and then the cinammon cheesecake.  

Ingredients:  

Pumpkin Pie “Frosting”:

• 1 (15 ounce) can pumpkin puree
• 3/4 cup packed brown sugar
• 1/4 tsp. salt
• 1 1/2 tsp. pumpkin pie spice
• 2 eggs
• 1/2 cup evaporated milk
• 1/2 cup heavy cream

Gingersnap Crust:

• 1 cup gingersnap cookie (or graham cracker) crumbs
• 1/4 cup (half stick) unsalted butter; melted
• pinch of salt

Cheesecake:

• 2 bars of cream cheese (8 oz each), room temperature
• 1/2 cup plus 2 Tbsp. granulated sugar
• 2 large eggs, room temperature
• 1/3 cup heavy cream
• 1/2 Tbsp. pure vanilla extract
• 1 Tbsp. ground cinnamon

Method:

To Make Pumpkin Pie Frosting:

        Preheat oven to 425 degrees.  In a mixing bowl, whisk together all ingredients until well blended.  Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean.  Remove and let cool, then refrigerate.

When ready to “frost” the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag.  Use as you would regular frosting.

To Make Gingersnap Crust:

        Prepare 12 baking cups with paper liners, or grease with cooking spray.  In a separate bowl, whisk together the three crust ingredients until well blended.  Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm.  Bake for 10 minutes at 350 degrees, then remove and set aside.

To Make Cinnamon Cheesecakes:

        Preheat oven to 325 degrees F.  Begin to boil a large pot of water for the water bath. In a large bowl, combine the cream cheese and sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and cinnamon, and mix until smooth.  Do not overmix. Pour batter into each crust-prepared baking cup until 3/4 full.

        Once your pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it.    This will create a water bath that will give off lots of steam while the cheesecake bakes.

Then place the cheesecake pan in the oven, and bake for about 25-30 minutes, or until the edges appear to be set and the center still has a slight jiggle to it (My oven almost took me 30 minutes).  Turn off the oven and open the oven door slightly for 5 minutes.  Then remove the pan and place on a cooling rack until completely cooled.  Top with piped pumpkin pie frosting.