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Mini Pumpkin Cheesecakes

Blogger Bree Hester of bakedbree.com shares a pumpkin cheesecake recipe. A bite-size dessert for your Thanksgiving dessert table, these mini pumpkin cheesecakes will be a hit.

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( 23 Ratings)

23 Ratings

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4 Stars 22%

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Member Reviews ( 12 )

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Prep Time 30 min
Total Time 3 hr 25 min
Servings 12

Ingredients

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 sauce, if desired

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Directions

1 Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
2 In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
3 Meanwhile, 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.
4 Divide mixture evenly into crust-lined cups.
5 Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
6 Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

EXPERT TIPS

Expert Tips

If you do not have a mini cheesecake pan, use 12 muffin cups lined with paper baking cups.

These mini cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 1/3/2013 7:15:38 PM REPORT ABUSE lotusmay said:

Rating:

These were a hit! Perfect mini sizes and very easy Recipe to follow. I will definitely make them again in the future.

This reply was: Helpful Inspiring

Posted 1/4/2012 12:00:18 PM REPORT ABUSE RhondaJeanne said:

Rating:

LOVED THEM!!! My husband, who never likes anything I make, said they were killer. I had to record him saying that. Made them for Thanksgiving and the whole family raved, just raved about them. I will make them again, but I think I'll used a different cookie for the crust then the gingersnap next time around. Perfect bite size for entertaining.

This reply was: Helpful Inspiring

Posted 12/12/2011 9:36:50 AM REPORT ABUSE c-kitchen said:

Rating:

I agree with some of the other reviews - did not fill up enough and I will only make 8 the next time. And, I also had a problem, like the previous reviewer, with them deflating.

This reply was: Helpful Inspiring