Pumpkin Cheesecake Cups

READY IN: 25mins
Recipe by mandabears

I found this on another web site, and immediately ran to the supermarket for the fixings. I used homemade Amish Gingersnaps from the Reading Terminal Market in Philadelphia which made them even better. Easy, delicious.

Top Review by Teal Monroe

These were NOT good, in fact, threw most of them in garbage. This made 18 regular sized cupcakes ... not 12 as stated in recipe. Gingersnap cookies were wet and soggy and cup cakes were not sweet enough. Will not make again.

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place a paper or foil cupcake liner in muffin pan.
  3. Put a gingersnap cookie in cupcake liner.
  4. In a large bowl, beat ricotta cheese until very smooth.
  5. Then add remaining ingredients, except whipped topping, and beat until very smooth.
  6. Spoon into muffin cups.
  7. Bake at 350 degrees Fahrenheit for 20 minutes until lightly set.
  8. Let sit in oven for 1 hour with oven off.
  9. Cool on wire rack, then chill overnight.
  10. Serve with a dollop of whipped topping.

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