Ingredients:

  • 1 ½ cups (150g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (30g) packed brown sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 large egg
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine crushed gingersnaps, melted butter, brown sugar, cinnamon, and salt in a bowl. Mix until well combined. Set aside.
  2. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
  3. Add the pumpkin puree, cinnamon, ginger, and nutmeg to the cream cheese mixture. Beat until well combined.
  4. Beat in the egg, heavy cream, and vanilla extract until smooth. Do not overmix.
  5. Divide the pumpkin cheesecake filling evenly among the ramekins.
  6. Sprinkle the gingersnap crumble evenly over the filling in each ramekin.
  7. Bake in a preheated oven until the filling is set around the edges but still slightly jiggly in the center, and the crumble is golden brown.
  8. Let the pots cool completely on a wire rack. Then, cover and chill in the refrigerator for at least 30 minutes before serving.