Mini Pumpkin Spice Cheesecakes – a delicious recipe with Cookies, weight Cream Cheese, Brown Sugar, Vanilla, Eggs, Pumpkin Puree. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 275u00b0F. Line muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup.
2
On medium-high speed, use your mixer to beat the cream cheese until it is smooth. Gradually add the brown sugar, beating until combined with the cream cheese. Beat in the vanilla.
3
With the mixer still on, slowly pour in the eggs, a little bit at a time, until combined with the cream cheese mixture. Beat in the pumpkin puree and pumpkin pie spice.
4
Fill each muffin cup with the cheesecake batter, filling each almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22-24 minutes. Cool the tins on wire racks.
5
Refrigerate the cheesecakes in the tins at least 4 hours, or freeze for 2 hours. Remove from the muffin tins before enjoying.
1307
kcal
Calories
56
g
Fat
186
g
Carbs
34
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 28 whole Gingersnap Cookies, 16 ounces, weight Cream Cheese, At Room Temperature, 1 cup Brown Sugar, 2 teaspoons Vanilla Extract, and more.
Yes, Mini Pumpkin Spice 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.
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