MINI PUMPKIN CHEESECAKES
Steps:
- 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
- 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.
Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 57 milligrams, Sodium 115 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 3 grams
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Sioncoy Grant
[email protected]These cheesecakes are amazing! The pumpkin flavor is perfect and the cheesecake is so creamy.
Nepali Yt
[email protected]I'm so glad I found this recipe! These mini pumpkin cheesecakes are the perfect fall dessert.
Suraj Bhai
[email protected]These mini pumpkin cheesecakes are so delicious and festive. They're perfect for a fall party.
Chereen Tanises
[email protected]I made these cheesecakes for my Thanksgiving dinner and they were a huge hit! Everyone loved them.
jona jane respecia
[email protected]These mini pumpkin cheesecakes are the perfect size for a party. They're also easy to make and transport.
Jaime Costelnik
[email protected]I love that these cheesecakes are made with real pumpkin. It gives them such a rich flavor.
Hisham Clood
[email protected]These cheesecakes are so delicious! I'll definitely be making them again.
Makeshar Kuma Sahani
[email protected]I'm not a baker, but I was able to make these mini pumpkin cheesecakes easily. The instructions were clear and concise.
Erick Laurenco
[email protected]I made these cheesecakes for my family and they loved them! They said they were the best pumpkin cheesecakes they've ever had.
Nancy Nyambura
[email protected]These mini pumpkin cheesecakes are so cute! They're perfect for a fall party.
Audu Arekpenoghena
[email protected]The graham cracker crust is the perfect complement to the pumpkin cheesecake filling. It's crunchy and buttery.
Ranzeet Thakuri
[email protected]The pumpkin cheesecake filling is so smooth and creamy. It's the perfect balance of sweet and tangy.
Saqlain Saqlain saqlain
[email protected]I love the individual serving size of these cheesecakes. It makes it easy to control my portion size.
Eleonor Si
[email protected]These mini cheesecakes are perfect for a party or a special occasion. They're also great for freezing, so you can make them ahead of time.
Kgomotso Njunju
[email protected]I'm not a huge fan of pumpkin, but these cheesecakes were amazing! The pumpkin flavor was subtle and the cheesecake was rich and creamy.
Frost Account
[email protected]These are the best mini pumpkin cheesecakes I've ever had! The crust is perfect and the filling is creamy and flavorful.
Sk Vlog
[email protected]So easy to make and so delicious! I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Aoh mob460
[email protected]The perfect fall dessert! The pumpkin flavor is rich and delicious, and the cheesecake is creamy and smooth.
Samar Jutt
[email protected]I made these for a potluck and they were gone in minutes! I will definitely be making them again.
Mian Asif
[email protected]These mini pumpkin cheesecakes were a hit at my Thanksgiving party! Everyone loved the creamy filling and the graham cracker crust.