Ingredients

How to make it

  • Pre-heat oven to 325 degrees.
  • Line cupcake tins with paper liners (I like to use the decorative paper holders for the season) and add a gingersnap cookie to the bottom of each one.
  • In a large bowl beat softened cream cheese until light and fluffy.
  • Add sugar, flour and spices.
  • Beat in one egg at a time, making sure each egg is incorporated.
  • Add pumpkin puree and blend well.
  • Pour filling about 2/3 way up in the paper holders.
  • Bake for about 20-25 minutes until the tops are slightly golden and firm to the touch.
  • Cool on wire racks....the middle will sink slightly.
  • Chill and served topped with whipped cream.
  • Cover and refrigerate to store.
  • Enjoy!

Reviews & Comments 5

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  • ShaunaM224 3 years ago
    This was a great recipe for Thanksgiving, and it tasted really good! Also, the individual servings made it a more interesting desert than a typical pie or cheesecake. The only thing is that this recipe yields for many more cheesecakes than just 24, so keep that in mind.
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    " It was excellent "
    evansmom ate it and said...
    Excellent recipe, especially for Thanksgiving! Just note that this recipe as written
    will yield 48 cupcake sized portions. Enjoy!
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    " It was excellent "
    lunasea ate it and said...
    What a tasty and cute idea! There's something very whimsical about it that speaks to the kid in me. Who wouldn't have fun making and eating these? Thanks so much - great idea! :) Vickie
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    " It was excellent "
    michelle73 ate it and said...
    Sounds very, very good! Will try for sure!
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    " It was excellent "
    chefelaine ate it and said...
    Great recipe! I hope you enter this in the monthly contest group! FIVE from this kid :+D
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    " It was excellent "
    elgab89 ate it and said...
    Delicious!
    Was this review helpful? Yes Flag

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