Mini No-Bake Pumpkin Cheesecakes

Original cookbook page 255

Individual pumpkin cheesecakes with gingersnap crusts, made without baking. Perfect for fall entertaining.

Ingredients

• 12 gingersnaps, plus crushed gingersnaps for topping
• 1 ¼-ounce packet unflavored gelatin
• 2 tablespoons warm water
• 12 ounces cream cheese, at room temperature
• 1 cup confectioners' sugar
• ⅔ cup pure pumpkin puree
• ⅓ cup heavy cream
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon pure vanilla extract
• Whipped cream, for topping

Instructions

1. Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
2. Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
3. Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
4. Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.