Recipe

Mini Pumpkin Cheesecakes Recipe


Mini Pumpkin Cheesecakes Recipe Slj6lori / All my dishes
1 month, 3 weeks ago
Pumkin cheesecake made into cupcake size cups. Individual and easy to eat, these little cheesecakes are full of flavors of the fall. Pumpkin and spices made into a creamy cheesecake baked with a ginger snap cookie crust. Everyone loves these, one of ... More
Prep:20m Cook:20m Servings:24

Slj6lori

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Ingredients
  • 4 (8 oz. pks) of cream cheese softened
  • 1 1/2 c. sugar
  • 1/3 c. flour
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. all spice
  • 6 large eggs
  • 1 1/2 c. canned pumpkin puree (14 oz. can)
  • 1 bag of gingersnap cookies....( I prefer Archway brand for a better fit in the cupcake holders)

Directions
  1. Pre-heat oven to 325 degrees.
  2. 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.
  3. In a large bowl beat softened cream cheese until light and fluffy.
  4. Add sugar, flour and spices.
  5. Beat in one egg at a time, making sure each egg is incorporated.
  6. Add pumpkin puree and blend well.
  7. Pour filling about 2/3 way up in the paper holders.
  8. Bake for about 20-25 minutes until the tops are slightly golden and firm to the touch.
  9. Cool on wire racks....the middle will sink slightly.
  10. Chill and served topped with whipped cream.
  11. Cover and refrigerate to store.
  12. Enjoy!

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Comments

elgab89 1 month, 3 weeks ago said:
Delicious!

chefelaine 1 month, 3 weeks ago said:
Great recipe! I hope you enter this in the monthly contest group! FIVE from this kid :+D

michelle73 1 month, 3 weeks ago said:
Sounds very, very good! Will try for sure!

lunasea 1 month, 2 weeks ago 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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