PUMPKIN CHEESECAKE CUPS !!
Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic
Provided by mandabears
Categories Cheesecake
Time 45m
Yield 24 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
- In a large bowl beat cream cheese until fluffy.
- Gradually beat in condensed milk until mixture is smooth.
- Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
- Mix well.
- Spoon into muffin cups.
- Fill 3/4 full.
- Bake for 40 minutes or until center appears nearly set when shaken.
- Cool 1 hour.
- Cover and refrigerate for 4 hours.
- I served with whipped cream that was lightly dusted with ground cinnamon.
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dremesh shrestha
[email protected]These pumpkin cheesecake cups are delicious! The crust is crispy and the filling is smooth and creamy. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
DK_Phoenix
[email protected]I love the combination of the pumpkin and cream cheese flavors in these cheesecake cups. They're the perfect fall dessert.
Yasin Gaming
[email protected]These pumpkin cheesecake cups are the perfect size for individual servings. They're also easy to make and always a hit with my family and friends.
ibrahim jaan
[email protected]I made these pumpkin cheesecake cups for a bake sale and they sold out in minutes! Everyone loved them. They're the perfect fall dessert.
Vannessa Malherbe
[email protected]These pumpkin cheesecake cups are amazing! The pumpkin flavor is perfect and the cream cheese filling is so smooth and creamy. I will definitely be making these again!
Saad Good
[email protected]I've tried several pumpkin cheesecake cup recipes and this one is by far the best! The filling is smooth and creamy and the crust is the perfect combination of crispy and chewy.
Tahir Saif
[email protected]These pumpkin cheesecake cups are so easy to make and they're always a hit! I love that I can use canned pumpkin, which makes them a great last-minute dessert.
Craig Lovell
[email protected]I made these pumpkin cheesecake cups for my family and they loved them! They're the perfect fall dessert. I especially loved the graham cracker crust.
Melani Alexandra
[email protected]These cheesecake cups are delicious! The pumpkin flavor is subtle and the cream cheese filling is smooth and creamy. The graham cracker crust is the perfect finishing touch.
Mohammed Hassan IT
[email protected]I've made these pumpkin cheesecake cups several times and they always turn out great. They're the perfect size for individual servings and they're always a hit at parties.
Fun World
[email protected]These pumpkin cheesecake cups are the perfect fall dessert! They're easy to make and always a crowd-pleaser. I love the combination of the pumpkin and cream cheese flavors.
Gladis Ojendiz
[email protected]I made these cheesecake cups for a potluck and they were a huge success! Everyone loved them. The crust was crispy and the filling was smooth and creamy. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
Jannat Fiza
[email protected]These pumpkin cheesecake cups were a hit at my Thanksgiving gathering! The combination of the creamy cheesecake filling and the graham cracker crust was perfect. I loved that the recipe used canned pumpkin, which made it easy to prepare. I will defin