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:; 1 cup Graham Crumbs; 1 cup Gingerbread Cookie Crumbs; 1/4 cups Brown Sugar; 1/4 cups Margarine; 2 Tablespoons Maple Syrup; _____; FOR THE FILLING:; 1 package (8 Oz. Package) Cream Cheese; 1/2 cans (29 Oz. Can) Pumpkin Pie Filling; 1 whole Egg; 1/2 cups Brown Sugar; 1/2 teaspoons Cinnamon; 1/4 teaspoons Ginger; 1/4 teaspoons Nutmeg; 1 pinch Cloves

Servings: persons

FOR THE CRUST:
1 cup Graham Crumbs
1 cup Gingerbread Cookie Crumbs
1/4 cups Brown Sugar
1/4 cups Margarine
2 Tablespoons Maple Syrup
_____
FOR THE FILLING:
1 package (8 Oz. Package) Cream Cheese
1/2 cans (29 Oz. Can) Pumpkin Pie Filling
1 whole Egg
1/2 cups Brown Sugar
1/2 teaspoons Cinnamon
1/4 teaspoons Ginger
1/4 teaspoons Nutmeg
1 pinch Cloves

1
Line mini cupcake pans with paper liners.
2
Mix all of the crust ingredients together. Place about 1 1/2 teaspoons of crust in each paper and pack down firmly.
3
For the filling, cream the softened cream cheese, then beat in the rest of the filling ingredients. Scoop on top of the crusts pretty much right to the top. Bang pan on the counter gently but firmly to level out and remove trapped air.
4
Bake at 375u00b0 for 15 minutes. Cool completely before removing. Store in the refrigerator.
5
Makes approximately 36 mini cheesecakes.

531

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 16 ingredients. The key ingredients include: FOR THE CRUST:, 1 cup Graham Crumbs, 1 cup Gingerbread Cookie Crumbs, 1/4 cups Brown Sugar, 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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