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Mini Pumpkin Cheesecakes

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

Blogger Bree Hester of bakedbree.com shares a favorite recipe. ...MORE+ LESS-

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 topping, if desired

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
% Daily Value
Total Fat
10g
0%
Saturated Fat
5g
0%
Sodium
210mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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