Dessertscookiesandcups5.0
Mini Pumpkin Cheesecakes
Creamy pumpkin and fragrant pumpkin pie spice take these Mini Pumpkin Cheesecakes to a whole new level! And they’re so simple to make. An easy and elegant dessert that's perfect for Thanksgiving!
👥 12 Servings⏱️ Prep & Cook: 2h 28m⏳ Prep: 2h 15m🔥 Cook: 13 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Make the Crust
2
Preheat oven to 350°F. Line a standard size muffin tin with cupcake liners. Set aside.
3
In a medium bowl mix together the cookie crumbs, sugar, and melted butter. Stir to combine. Spoon a heaping tablespoon of the cookie crumbs into each cupcake liner. Using a small cup, press the crumbs evenly into the bottom. Bake the crusts for ⏱️ 5 minutes, until lightly golden. Remove from the oven and place the pan on a wire rack to cool slightly while you prepare the cheesecake filling.
butter, melted3 tablespoons
4
Make the Filling
5
In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and sugar on medium speed for ⏱️ 2 minutes until smooth. Add in the vanilla, egg, and pumpkin pie spice and mix for 1 more minute until smooth, scraping the sides of the bowl as necessary.
cream cheese, room temperature1 (8- ounce) packagelarge egg, room temperature1
6
Turn the mixer to low and mix in the pumpkin until evenly mixed.
7
Pour the batter evenly on top of the baked crusts, filling the cups almost to the top. Bake for 11 – ⏱️ 13 minutes, until the cheesecakes are almost set, but slightly jiggly in the center.
8
Remove the pan from the oven and allow the cheesecakes to cool in the pan for ⏱️ 30 minutes. Then transfer the cheesecakes to the wire rack to cool completely. Transfer cheesecake to a platter, cover and refrigerate for at least ⏱️ 1 hour until chilled.
9
Top with whipped cream, if desired.
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