Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Blogger Bree Hester of bakedbree.com shares a favorite recipe.

Prep Time

30

Minutes

Total Time

3:25

Hrs:Mins

Makes

12

servings

20
gingersnap cookies
2
tablespoons butter, melted
1
package (8 oz) cream cheese, softened
1/2
cup packed brown sugar
1/2
cup canned pumpkin (not pumpkin pie mix)
1
tablespoon sour cream
1/4
teaspoon salt
1
egg
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon freshly grated nutmeg
Whipped cream, if desired
Caramel topping, if desired
  1. Heat oven to 350°F. Spray mini cheesecake pan with cooking spray or place paper baking cup in each of 12 regular-size muffin cups.
  2. In food processor, place cookies. Cover; process with on-and-off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cup to form crust. Bake 8 minutes.
  3. Meanwhile, in medium bowl, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended. Spoon mixture evenly into crust-lined cups.
  4. Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or up to 3 days.
  5. To serve, remove paper cups from cheesecakes; top with whipped cream and caramel topping. Store in refrigerator.
Makes 12 servings (1 cheesecake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • Total Fat 10g
      • (Saturated Fat 5g,),
    • Sodium 210mg;
    • Total Carbohydrate 20g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.