Mini Pumpkin Cheesecakes Recipe

Name: Mini Pumpkin Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3/4 cups Gingersnap Cookies, Plus 1 Cookie Crumbled For Garnish; 2 Tablespoons Unsalted Butter, melted; 1 pinch Salt; FOR THE FILLING:; 8 ounces, weight Cream Cheese (softened At Room Temperature); 1/3 cups Light Brown Sugar, Packed; 1 whole Large Egg; 1/2 cups Pumpkin Puree; 1/4 teaspoons Cinnamon; 1/8 teaspoons Ground Ginger; 1/8 teaspoons Freshly Grated Nutmeg; 1 pinch Allspice; 1 pinch Ground Cloves; 1 pinch Salt; 1/2 teaspoons Vanilla Bean Paste Or Extract; FOR THE TOPPING:; 1/2 cups Sour Cream; 1/4 cups Heavy Cream; 2 Tablespoons Powdered Sugar; 1/4 teaspoons Vanilla Bean Paste Or Extract; 1 dash Salt

Servings: persons

FOR THE CRUST:
3/4 cups Gingersnap Cookies, Plus 1 Cookie Crumbled For Garnish
2 Tablespoons Unsalted Butter, melted
1 pinch Salt
FOR THE FILLING:
8 ounces, weight Cream Cheese (softened At Room Temperature)
1/3 cups Light Brown Sugar, Packed
1 whole Large Egg
1/2 cups Pumpkin Puree
1/4 teaspoons Cinnamon
1/8 teaspoons Ground Ginger
1/8 teaspoons Freshly Grated Nutmeg
1 pinch Allspice
1 pinch Ground Cloves
1 pinch Salt
1/2 teaspoons Vanilla Bean Paste Or Extract
FOR THE TOPPING:
1/2 cups Sour Cream
1/4 cups Heavy Cream
2 Tablespoons Powdered Sugar
1/4 teaspoons Vanilla Bean Paste Or Extract
1 dash Salt

1
Preheat oven to 350u00b0F. Line 9 muffin cups.
2
For crust, grind cookies into fine crumbs using a food processor or blender. Set aside 1-2 tablespoons of crumbs for the garnish. Add butter and salt to food processor and pulse to combine with crumbs. Fill each muffin cup with a heaping teaspoon of the cookie crumbs and press down evenly. Place pan in the center of the oven and pre-bake crust 5-6 minutes or until lightly browned. Allow to cool while preparing filling.
3
For filling, combine cream cheese and sugar in a mixing bowl fitted with a paddle attachment and whip over medium to medium-high speed until light and fluffy. Add egg and incorporate over medium speed until mixture is smooth. Stir in pumpkin, spices and vanilla until combined. Divide batter evenly among muffin cups. Tap muffin pan on counter several times to pop any air bubbles.
4
Bake in the center rack of the oven for about 16-20 minutes, or until set with a slight jiggle, rotating pan half way through. Allow cheesecake to cool in pan for 15 minutes, transfer to a wire rack and cool for an additional 30 minutes. Refrigerate until completely chilled, about 2-3 hours.
5
For topping, chill mixing bowl and whip attachment for 5 minutes in the freezer. Whip all ingredients together for about 2 minutes on high speed, or until stiff peaks are formed. To serve, remove liners from cheesecakes, spoon over topping or pipe using a pastry bag, and sprinkle with reserved crumbs. Enjoy.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CRUST:, 3/4 cups Gingersnap Cookies, Plus 1 Cookie Crumbled For Garnish, 2 Tablespoons Unsalted Butter, melted, 1 pinch Salt, and more.

Yes, Mini Pumpkin Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pumpkin Cheesecakes

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