These scrumptious little cheesecakes are easy to make and take a fraction of
the time that a regular cheesecake takes to prepare. Using ginger snap cookies
and caramel sauce, you can create an impressive dessert that will WOW your
family at the Thanksgiving table.
Makes 12
Ingredients:
12 ginger snap cookies
2 8 oz packages of cream cheese, softened (don't use reduced
fat)
1 cup sugar
1/2 cup of canned pumpkin
1 tsp pumpkin pie spice
2 eggs
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup caramel sauce
cupcake pan
12 cupcake wrappers
1. Preheat oven to 350 degrees. Place 12 cupcake wrappers in the
pan. Place one cookie, flat side down, in each wrapper.
2. With a electric mixer, beat cream cheese until soft and fluffy.
Beat in sugar, pumpkin and spice. Do not over mix. Add eggs one at a
time.
3. Divide mixture evenly over the cookies. Bake for 20 minutes.
Remove from the oven and allow to cool completely on a cooling
rack.
4. Once cheesecakes are cool, store in the refrigerator until ready
to serve.
5. Combine dried cranberries, pecan and caramel sauce and serve on
the cheese cakes.
*Both the cheesecakes and topping can be made a couple days in
advanced and stored in the refigerator. Perfect make ahead
dessert.
