Ingredients:

  • 1.5 cups (180g) gingersnap crumbs
  • 4 tbsp (57g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (120g) pumpkin puree
  • 2 large eggs, room temperature
  • 0.25 cup (60g) sour cream, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground cloves
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (120ml) heavy whipping cream, chilled
  • 2 tbsp (25g) powdered sugar
  • 0.5 tsp (2.5ml) vanilla extract

Instructions:

  1. Combine the gingersnap crumbs, melted butter, and 1 tablespoon of granulated sugar in a small bowl until the mixture resembles wet sand.
  2. Spoon approximately 1 tablespoon of the crumb mixture into each of the 24 lined muffin cups and press firmly into the base using a small glass or your thumb.
  3. Optional: Pre-bake the crusts for 5 minutes at 325°F (160°C) to set, then allow to cool slightly.
  4. Using an electric mixer, beat the softened cream cheese and 0.5 cup of granulated sugar until completely smooth and creamy.
  5. Mix in the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, ginger, cloves, and salt until well combined and smooth.
  6. Divide the filling evenly among the prepared muffin cups, filling each nearly to the top.
  7. Bake at 325°F (160°C) for 25 minutes or until the edges are set but the centers still have a slight jiggle.
  8. Allow the cheesecakes to cool to room temperature, then refrigerate for 3 hours to set the texture.
  9. Whip the chilled heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon a dollop onto each chilled cheesecake before serving.