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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Danny Fatem
[email protected]These cheesecakes are a must-try for any pumpkin lover.
Misganaw
[email protected]I'll definitely be making these again.
Geoffrey Nutt
[email protected]Yum!
Hadaer Ali
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makhosi gumede
[email protected]These mini cheesecakes were the perfect addition to my Thanksgiving dessert table.
Theony Ngobeni
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these cheesecakes. The pumpkin flavor is subtle and not overpowering.
Blessing Enya
[email protected]These cheesecakes are so delicious! The pumpkin flavor is perfect and the cheesecake is creamy and smooth.
KHADIJAH OLADEJO
[email protected]I love how easy these cheesecakes are to make. I can have them in the oven in just a few minutes.
Tejo Jogi
[email protected]These mini pumpkin cheesecakes are the perfect size for a party or potluck.
Donna Eden
[email protected]I had some trouble getting the cheesecakes out of the pan, but they were worth the effort.
Fatima S√°nchez
[email protected]These cheesecakes were a bit too sweet for my taste, but they were still good.
Aenish Tamang
[email protected]I made these cheesecakes for my kids' Halloween party and they loved them. They're so festive and fun.
Sana Trisha
[email protected]These cheesecakes are so cute! I love the little pumpkin shapes.
Shawn Bendickson
[email protected]I love the combination of pumpkin and cheesecake. These mini cheesecakes are the perfect fall dessert.
Peter Ngere
[email protected]These mini pumpkin cheesecakes were a hit at my Thanksgiving party! They were easy to make and so delicious.