Mini Pumpkin Cheesecakes

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.

Prep Time

30

Minutes

Total Time

3:25

Hrs:Mins

Makes

12

mini

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
  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.
Makes 12 mini cheesecakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.