Best 5 Individual Pumpkin Cheesecakes Recipes
Calling all pumpkin spice enthusiasts! Indulge in the ultimate fall dessert with our delightful Individual Pumpkin Cheesecakes. These miniature cheesecakes boast a creamy pumpkin filling nestled in a graham cracker crust, topped with a sprinkle of pumpkin pie spice for an irresistible aroma. In addition to the classic pumpkin flavor, we've included two additional recipes for those seeking unique variations: a luscious Chocolate Swirl Pumpkin Cheesecake and a tangy Key Lime Pumpkin Cheesecake. Get ready to impress your family and friends with these delectable treats, perfect for Thanksgiving, Christmas gatherings, or simply a cozy night in.
Check out the recipes below so you can choose the best recipe for yourself!
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
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
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
INDIVIDUAL PUMPKIN CHEESECAKES
Found this recipe in the coupon insert of my Sunday paper, on the page with a coupon for Karo syrup and Argo corn starch. The picture looks really good and it sounds easy enough that I might just try it for Thanksgiving. Some of the garnishes pictured include raspberries, cherries, praline and a chocolate with pecans. Times do not include chill time.
Provided by Ducky
Categories < 60 Mins
Time 50m
Yield 18 mini cheesecakes, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Line muffin tin with paper liners.
- Place 1 gingersnap in each paper liner.
- With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
- Add eggs and mix well.
- Add pumpkin and syrup and beat for approximately 1 minute.
- Pour filling into cups, dividing evenly among cups.
- Bake for 30 - 35 minutes or until just set.
- Chill for 1 hour and garnish as desired.
Nutrition Facts : Calories 160, Fat 7.9, SaturatedFat 4.5, Cholesterol 44.3, Sodium 146.3, Carbohydrate 20.7, Fiber 0.6, Sugar 11.9, Protein 2.7
INDIVIDUAL SWIRLED PUMPKIN CHEESECAKES
Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.
Provided by Nestle Coffee-Mate
Categories Cheesecake
Time 41m
Yield 12 Cheesecakes
Number Of Ingredients 11
Steps:
- PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
- BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
- DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
- BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 179.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 72.7, Sodium 146.5, Carbohydrate 11, Fiber 0.3, Sugar 9.6, Protein 3.4
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree has a more intense flavor than canned puree, and it will make your cheesecakes taste more like fall. To make your own pumpkin puree, simply roast a pumpkin in the oven until it is tender, then scoop out the flesh and puree it in a food processor.
- Don't overmix the batter: Overmixing the batter will make your cheesecakes tough. Mix the ingredients just until they are combined, then stop.
- Bake the cheesecakes in a water bath: Baking the cheesecakes in a water bath helps to prevent them from cracking. To create a water bath, place the cheesecakes in a larger baking dish filled with hot water.
- Chill the cheesecakes before serving: Chilling the cheesecakes before serving helps them to set and firm up. You can chill the cheesecakes for at least 4 hours, or overnight.
Conclusion:
These individual pumpkin cheesecakes are the perfect fall dessert. They are creamy, flavorful, and have a beautiful pumpkin spice flavor. They are also easy to make, and they can be made ahead of time. So next time you are looking for a special dessert to serve, give these individual pumpkin cheesecakes a try.
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