Happy Thanksgiving!
Tell me, what are you thankful for in your life today?
This is that time of year I always reflect on what I am grateful for. Among many other things, I always feel so thankful to live in a place that has four seasons. Fall is always one of my favorites here. Nothing seems to beat the beautiful show that nature gives us every year by painting everything in red and gold. Even though Fall is long gone now, and Thanksgiving is already here, doesn’t mean we can’t still enjoy these fall flavors and desserts a little bit longer!
On my table this year will be lots of pumpkin flavored desserts, including two loaves of gluten free pumpkin bread I had sitting in the freezer. I made this recipe for pumpkin ricotta cheesecake last Thanksgiving as a variation for the cheesecakes and pumpkin pie I couldn’t eat. I was a little worried how it would turn out, but it ended up being one of my favorites! I know not everyone likes pumpkin, but add it to a creamy cheesecake and it just might satisfy your Fall-craving tastebuds.
What’s better than a smooth, silky, pumpkin cheesecake? How about bite-sized mini cheesecakes! One thing I love about this recipe is that I can cut some corners when it comes to the crust. Instead of making a classic graham cracker crust, I use soft and chewy gluten free ginger cookies (the key is soft and chewy), and I’ve been able to find these at Target or any specialty grocery store. You see, these cookies are the perfect size for your baking cups, and press down so easily to cover the bottom! You can use any type of soft and chewy cookie really, but I love the flavor these ginger molasses ones give to the cheesecakes.
Start by placing cupcake liners in each muffin tin, then lightly press a cookie into the bottom of them. I like to keep it pretty thick, so I just lightly pressed them until they fit all the way across. One tip for this recipe is to make sure your ingredients are all room temperature! This ensures that everything will mix well with no lumps. Once you pour the cheesecake batter over the top, bake them for 25-30 minutes at 325 or until the cheesecakes are set (no jiggling). After they cool completely in the pan, place them in your refrigerator for at least a 3-4 hours to firm up and chill. Once ready, try toping them with homemade whipped cream and a dash of cinnamon, or even drizzle on some caramel sauce if you’re feeling fancy. Happy baking!
Mini Pumpkin Ricotta Cheesecakes (Gluten Free)
Ingredients
- 12oz of plain cream cheese
- Two 8oz bags WOW gluten free soft and chewy ginger molasses cookies
- 1 cup ricotta cheese
- 1 cup sugar
- 1 cup canned pumpkin (not pumpkin pie filling)
- 3 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp powdered ginger
- 3/4 tsp ground nutmeg
- 1/4 tsp allspice
- Optional: whipped cream
Instructions
- Preheat oven to 325℉. Line two standard muffin pans with cupcake liners. Press one cookie into the bottom of each liner, just enough so that it covers the bottom completely. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and ricotta on high until fluffy and smooth. You can also use the whisk attachment here, just make sure to switch it back to the paddle before adding any other ingredients.
- Add the sugar, canned pumpkin, vanilla, salt, and spices and mix on low just until everything is combined. Make sure to scrape down the sides to ensure all the cream cheese mixture is incorporated and there are no lumps. Add one egg at a time, mixing on low speed after each addition until all the eggs are incorporated. Do not over-mix!
- Scoop a small amount of the cheesecake mixture into each muffin cup, filling them almost all the way to the top (just a little over 3/4 of the way full). Bake for 25-30 minutes until the cheesecakes are set and don’t jiggle. Allow to cool completely in the pan, then place in the refrigerator to chill for at least 3-4 hours until completely set. Top with fresh whipped cream, cinnamon, or even caramel sauce!
Notes
- This recipe makes 24 mini cheesecakes. You may find you have some extra cookies and batter left If that's the case, you can certainly make some more if you have extra muffin tins! Just be sure to fill the empty cups halfway with water before placing into the oven.
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