Pumpkin Cheesecake Ginger Spice Cookie Cups Recipes

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

PUMPKIN CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
• Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
• Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
• Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
• Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
• Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.

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.