MINI PUMPKIN CHEESECAKES
A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin flavored cheesecake.
Provided by By Bree Hester
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
- In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
- Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
- Divide mixture evenly into crust-lined cups.
- Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
- Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 12 g, TransFat 0 g
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Shani Nagra
[email protected]Overall, I thought these cheesecakes were just okay.
Joyed Hossain
[email protected]These cheesecakes were a bit too rich for my taste.
Supreme Trap24z
[email protected]I'm not a big fan of pumpkin, but these cheesecakes were still really good.
Ricky West
[email protected]These cheesecakes were the perfect addition to my fall dessert table.
Praise Idahosa
[email protected]I made these cheesecakes for a bake sale and they sold out in minutes!
MD Rahul Gazi
[email protected]These cheesecakes were a great way to use up some leftover pumpkin puree.
M S (Mike)
[email protected]I followed the recipe exactly, but my cheesecakes didn't turn out as good as the picture.
Mustakim King
[email protected]These cheesecakes were a bit too dense for my taste.
Ngobi Farouk
[email protected]Amazing! I'll definitely be making these again for Christmas.
M Asad Khaliq
[email protected]These cheesecakes were perfect for my Halloween party!
Jamilia Hazzard
[email protected]I had some trouble getting the cheesecakes out of the pan, but they tasted great.
Js Sohan
[email protected]The crust was a little soggy, but the cheesecake filling was delicious.
lela leader
[email protected]These cheesecakes were a bit too sweet for my taste, but overall they were still good.
Manuel Jurado
[email protected]I love the individual serving size of these cheesecakes.
Ntokozo Ngobese
[email protected]These cheesecakes were easy to make and turned out great! I used a pre-made graham cracker crust to save time.
MD ajmir Hasan
[email protected]Delicious! I'll definitely be making these again.
Kalid Hussen
[email protected]I made these cheesecakes for my family and they loved them! The pumpkin flavor was subtle and not overpowering.
Next Tow
[email protected]These mini pumpkin cheesecakes were a hit at my Thanksgiving gathering! They were creamy, flavorful, and the perfect fall treat.