Mini Pumpkin Cheesecakes will bring joy to any Fall get-together. You won’t be able to resist.
Cheesecake has always been one of my favorite desserts. Which makes the fact that I never bake them a little strange. Don’t get me wrong – I buy the heck out of them. But baking is a whole different ballgame.
Did you know that cheesecakes are incredibly fickle? It’s true! I’ve read so many different instructions when it comes to cheesecake – water bath, no water bath, cold oven, a sprinkle of pixie dust. I don’t even know, you guys. But dessert shouldn’t be this complicated. I mean, who does cheesecake think it is? Katherine Heigl?
Most cheesecake recipes require like twenty eight packages of cream cheese. How is that even possible? Do people know how much cream cheese COSTS? Why does already made cheesecake cost less than baking one yourself? That’s the opposite of how things are supposed to work.
As it turns out, the solution to my cheesecake drama has been right under my nose all along. Mini cheesecakes! Okay, I don’t really have mini cheesecakes under my nose, but I have heard of them and seen them around, so you know what I mean.
These mini pumpkin cheesecakes are the answer to my prayers. Not my Ryan Gosling prayers, or my no wrinkles prayers, just my cheesecake prayers, mind you. But I’ll take it. And they are pretty darn spectacular.
Not only do they whip up in a snap with no pixie dust required, but they’re absolutely perfect – creamy, pumpkin-ey, and spicy with a ginger snap crust. If these aren’t the perfect Fall treat, we may need to stop being friends. They’re also perfect for sharing — individual servings for the win!
It’s #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin!
Disclaimer: This post used to feature a giveaway provided to you by Le Creuset. It is now over. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor’s experiences with Le Creuset products.
Kristan just cracks us up! Hello, pumpkin week – make sure you check out her recipe for pumpkin cupcakes with cream cheese frosting too.
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Mini Pumpkin Cheesecakes Recipe
Ingredients
- 30 Gingersnap Cookies Crushed, makes about 1 1/2 cups of crumbs
- 3 tablespoons Granulated Sugar
- 6 tablespoons Salted Butter
- 16 ounces Cream Cheese Softened to room temperature
- 2/3 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 large Egg Room temperature
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves
- 1 15 ounce can Pumpkin
Instructions
- Preheat oven to 325°F. Line 24 muffin tins with paper liners and set aside.
- In a medium bowl combine cookie crumbs, sugar, and melted butter until it resembles fine sand. Spoon about a level tablespoonful into each prepared muffin tin, spreading along the bottom with the back of your spoon.
- In the bowl of your mixer, beat cream cheese, sugar, and vanilla on medium speed until smooth. Add eggs one at a time, blending well after each and scraping the sides of the bowl. Fold in pumpkin and spices with a spatula until combined.
- Pour filling into prepared tins, filling about 1/2 – 2/3 of the way full. Bake for roughly 20 minutes or until centers are set.
- Remove and let cool in pans for about 30 minutes before removing from pan to finish cooling on wire rack.
- Top with whipped cream before serving, if desired.