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Mini Pumpkin Cheesecakes Photo

Mini Pumpkin Cheesecakes Recipe

Kristan Roland
Mini Pumpkin Cheesecakes will bring joy to any Fall get-together. You won't be able to resist.
3 from 62 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 10 minutes
Servings 24 1 cheesecake
Calories 128 kcal

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.

Nutrition

Calories: 128kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 83mgFiber: 1gSugar: 6g
Keyword Baked, Baking, Cheesecakes, Desserts, Fall, Party Food, Pumpkin, Pumpkin Week
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