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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Sacdiya Cali
[email protected]These mini pumpkin cheesecakes are a bit too sweet for my taste.
japyem innocent
[email protected]I'm not sure why, but my cheesecakes didn't turn out as creamy as I expected. They were still good, but not as good as I hoped.
Wizard and aigerblading YT
[email protected]These mini pumpkin cheesecakes are a great way to use up leftover pumpkin puree.
Raja Tayyab
[email protected]The pumpkin flavor in these cheesecakes is amazing. It's the perfect fall dessert.
Arshad Abbas
[email protected]I love how easy these cheesecakes are to make. I can have them in the oven in less than 30 minutes.
Tammy Morris
[email protected]These mini pumpkin cheesecakes are the perfect size for a party or potluck.
Sannah Vai
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these cheesecakes. The pumpkin flavor was very mild and the cheesecakes were very creamy.
Hansi khan
[email protected]These cheesecakes are the perfect fall dessert. They're easy to make and so delicious.
Shafiq Ahmad
[email protected]I made these mini pumpkin cheesecakes for Thanksgiving and they were a huge success. Everyone loved them!
Ismail Hossan hili
[email protected]These mini pumpkin cheesecakes were a hit at my Halloween party! They were so easy to make and turned out perfectly. The pumpkin flavor was subtle but delicious, and the cheesecakes were just the right amount of sweetness.