Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are cheesecake in cupcake form. They are sweet and creamy - the perfect fall dessert. Serve them plain or topped with whipped cream for an extra special treat.
Servings: 24
Calories: 188kcal
Equipment
- AmazonBasics Nonstick Carbon Steel Muffin Pan, Set of 2, 12 Cups Each
- KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Reynolds Wrap Foil Baking Cups 32 Count (Pack of 8) Total 256 Cups
Ingredients
- Foil cupcake liners
- Cooking Spray
- 3 8 ounce packages cream cheese
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 16 oz. can pure pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 24 ginger snap cookies
- Whipped cream for serving
Instructions
- Preheat oven to 350 degrees. Line two muffin tins with foil cupcake liners. Spray the inside of the foil liners with cooking spray and set aside.
- Whisk together the cream cheese, sugar, and vanilla extract.
- Slowly beat in the pumpkin, eggs, cinnamon, nutmeg, and all spice.
- Place 1 ginger snap cookie in the bottom of each foil cupcake liner.
- Spoon the cream cheese mixture into each cupcake liner, filling just to the top.
- Bake for 15 minutes.
- Gently remove and allow the cupcakes to cool to room temperature. Then, refrigerate for at least 30 minutes before serving.
- Serve with whip cream on top.
Video
Notes
Mini pumpkin cheesecakes may be stored in the refrigerator up to 5 days and in the freezer up to 3 months.