Pumpkin cheesecake has become a staple Thanksgiving dessert after it was requested I make it year after year. Using gingersnaps for the crust instead of your standard graham cracker crust helps to elevate this pumpkin cheesecake recipe. I find baking them into mini cheesecakes makes these perfect for parties and for easy freezing (I sometimes double the recipe for leftovers!)
AuthorcookingwithtoddlersIngredients
General Directions:
Crust:
- Make gingersnap crumbs by pulsing in a food processor.
- In a mixing bowl, combine gingersnap crumbs + melted butter.
- Place cupcake liners inside muffin tin.
- Layer the bottom of each liner with crust and press down on it with your fingers or a spoon.
Filling:
- Heat oven to 325 degrees Fahrenheit.
- Add cream cheese and sugar to mixing bowl.
- Beat with a stand mixer with whisk attachment until creamed.
- Add in remaining ingredients.
- Beat on low until fully combined.
- Using a large spoon or ladle, add filling to muffin tin – filling 3/4 full.
- Bake for 25-30 minutes. Cake tester or toothpick should come out clean when poking it.
- Cool on a cooling rack. Then refrigerate for 4 hours.
Toddler Instructions: Click on the skill level below for detailed instructions. (#s relate to General Directions)
Beginner:
Crust:
1. Add gingersnaps to food processor. Help to pulse food processor button.
2. Pour pre-measured ingredients into mixing bowl.
3. Help place cupcake liners in muffin tin.
Filling:
2. Add pre-measured ingredients to mixing bowl.
4. Add pre-measued ingredients to mixing bowl.
Experienced:
Crust:
1. Add gingersnaps to food processor. Help to pulse food processor button.
2. Pour in premeasured ingredients. Help to fully mix together using mixing spoon.
3. Place cupcake liners into muffin tin.
4. Help spoon crust into each of the cupcake liners.
Filling:
2. Add premeasured ingredients to mixing bowl.
3. Help beat ingredients with stand mixer.
4. Pour in pre-cracked eggs + remaining pre-measured ingredients.
5. Help combine with stand mixer.
6. Help spoon filling into muffin tin, using a 1/2 cup measuring cup can make this task easier.
Pro:
Crust:
1. Add gingersnaps to food processor and pulse food processor button to create crumbs.
2. Cut amount of butter needed, peel wrapper off butter, and place butter in microwave safe dish for melting. Help to melt butter using microwave in small increments. Help measure remaining ingredients. Pour all ingredients into mixing bowl and combine with a spoon (help as needed).
3. Place cupcake liners into muffin tin.
4. Spoon crust into bottom of cupcake liners using a 1 tablespoon measuring spoon. Press down on crumbs to form crust using fingers or spoon, with help as needed to complete all.
Filling:
2. Help open cream cheese packages and add to mixing bowl. Help to measure sugar and pour into mixing bowl.
3. Help beat ingredients with stand mixer.
4. Crack eggs into separate bowl, then pour into mixing bowl. Help measure and add remaining ingredients to bowl.
5. Help beat ingredients with stand mixer.
6. Help spoon filling into muffin tin, using a 1/2 cup measuring cup can make this task easier.
Serving Suggestion: Top with whipped cream and fall colored sprinkles
Suggested Fine Motor Activities: