When I was a little girl, my dad would buy gingersnap cookies. I wasn’t a big fan because I felt the spices were too strong. However, now I am grown up, gingersnaps are probably one of my favorite cookies. So, with this recipe, I am putting two of my favorites together to make the best little gingersnap pumpkin cheesecake bites! Your family will love these!
Ginger health benefits…
Aside from the sugar, ginger really does have a lot of health benefits. Ginger is a flowering plant that grows in warm climates. We often think of ginger spice but you can certainly buy the ginger root at your local grocery store. Ginger helps to prevent nausea, muscle and joint pain, and lower blood sugar. Many people also add it to their teas and water. Since we are so near to Christmas, gingerbread is certainly a popular bread to make.
Pumpkin health benefits…
Pumpkin is an excellent source of Vitamin A which is great for the eyes and the skin. I love to buy a pie pumpkin this time of year and roast it in the oven. The great news about roasted your own pumpkin is the no added sugars. I usually freeze my pumpkin in a baggie for later.
So if you are interested in trying the best little gingersnap pumpkin cheesecake bites, I included the recipe below. I know your family will love these as much as mine did! Also, this would be great to make for Thanksgiving!
Gingersnap Pumpkin Cheesecake Bites
Ingredients
Crust
- 24 Gingersnap Cookies
- 3 T. melted Butter
Pumpkin Cheesecake Filling
- 1 package 8 ounces Cream Cheese softened
- 1/2 cup canned pumpkin
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 egg
Preheat the oven to 350 degrees F. In a food processor, grind the gingersnap cookies to crumbs. Add melted butter and pulse until mixed. Add a couple of tablespoons of mixture to a lightly sprayed muffin cup. I used a 12 count muffin pan for this recipe.
Beat cream cheese, pumpkin, sugars, vanilla, salt, and spices with an electric mixer on medium until well blended. Add eggs and beat until just blended.
Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20 to 25 minutes until set. Remove from the oven and let cool in the pan for 30 minutes. Chill for at least 2 hours or overnight. Serve with cream or cool whip.
If you want to try other recipes, please check out my blog at kamzinsser.com
