Ingredients
- gingersnap cookiesplus additional crushed for garnish
- ounce sreduced fat cream cheese
- cup granulated sugar
- large eggsat room temperature
- 3/4 cup pumpkin pureeNOT pumpkin pie filling; I recommend Libby’s or Trader Joe’s, which are on the thicker side
- 3/4 cup plain whole milk Greek yogurt
- 1/2 teaspoon spumpkin pie spice
- 1/4 teaspoon ground cinnamon
- teaspoon pure vanilla extra ct
- 1/4 teaspoon kosher salt
- 1/4 teaspoon orange zest
- Chopped toasted pecansfor serving
Instructions
- Place racks in the upper and lower thirds of your oven and preheat to 375 degrees F. Line two standard sized 12 cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl, then beat in the sugar for 1 to 2 minutes more, until the mixture looks smooth and shiny.
- Scrape down the bowl, then beat in the eggs, 1 at a time, being sure to fully incorporate between each. Scrape down the bowl again as needed.
- Beat in the pumpkin, Greek yogurt, pumpkin pie spice, cinnamon, vanilla, salt, and orange zest, stopping to scrape down the bowl as needed.
- With an ice cream or cookie scoop or a small ladle, fill each muffin cup nearly to the top with batter, dividing it evenly between the 24 cups (the cheesecakes will settle as they cool).
- Bake the mini cheesecakes for 18 to 20 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. When the pan is wiggled, they should move slightly in the very center (like Jello, not like a wave). The edges of the cheesecakes should appear dry and set and not move when you wiggle the pan.
- Place the pans on a wire rack and let cheesecakes cool in the pan for at least 1 hour. Gently transfer them to a plate or storage container. Refrigerate for 4 hours (uncovered) or overnight (covered) to set.
- When ready to serve, top each cheesecake with whipped cream, pecans, and a sprinkle of crushed gingersnaps.
