Sweet & savory country cooking from my table to yours!

advertisement

Mini Pumpkin Cheesecakes

These creamy Mini Pumpkin Cheesecakes are utterly delicious and remarkably easy to make.  They’re made of pumpkin puree, cream cheese, and pumpkin pie spice and have a soft-baked ginger snap cookie for a crust.  A dollop of nutmeg whipped cream sure doesn’t hurt either. They will certainly fulfill your pumpkin dessert craving!!

If you just can’t wait for Thanksgiving to get your pumpkin fix, and you need something simple but delicious right now to temporarily stop that craving, you’ve come to the right place.  My sister gave me the recipe for these perfectly spiced creamy bite-size pumpkin cheesecakes several years ago.  She found the recipe in a newspaper next to a picture of a Karo syrup coupon a few years back.

These little gems have a ginger snap cookie in the bottom that forms a perfect soft crust when baked. The filling is a perfect blend of pumpkin puree, sugar, cream cheese, and pumpkin pie spice.

MiniPumpkinCheesecakes - 36_Fotor

They bake into the most creamy mini cheesecakes.  As the gingersnap cookies bake, they become soft and form the perfect crust underneath the creamy pumpkin spice cheesecake filling.

NUTMEG WHIPPED CREAM

I poured 1 cup of cold whipping cream into a mixing bowl and added some nutmeg and powdered sugar.  I whisked it on medium-high speed, using the whisk attachment on my stand mixer until soft peaks formed. I piped it onto the mini cheesecakes and decided to sprinkle a few ginger snap crumbs on top…

Yummy!!

Print

Mini Pumpkin Cheesecakes


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 18 1x

Description

Creamy mini cheesecakes with a perfect blend of spices, pumpkin and cream cheese, and a soft ginger snap crust.


Scale

Ingredients

For the Cheesecakes

  • 18 Ginger Snap Cookies*
  • 12 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon corn starch
  • 1 teaspoon Pumpkin Pie Spice
  • 2 large eggs
  • 1 cup pure pumpkin puree
  • 1/3 cup Karo Light Corn Syrup

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat oven to 325 degrees.

For the Cheesecakes

  1. Place 18 paper baking cups in muffin tin holders. Place a ginger snap cookie in each paper cup, flat side down.
  2. Place the cream cheese in a large mixing bowl. Beat on high speed with a mixer until the cream cheese is creamy and free of all lumps. Add the sugar, corn starch, pumpkin pie spice, eggs, pumpkin puree and corn syrup. Mix on medium speed until all ingredients are incorporated.
  3. Divide the mixture equally between the cookie lined baking cups. Bake for approximately 30 minutes until the cheesecakes are just set. Do not over bake. Cool completely.
  4. Garnish with whipped cream, optional.

For the Whipped Cream

  1. Place the whipping cream, nutmeg and powdered sugar in a large mixing bowl. Using an electric mixer, mix on medium high speed until soft peaks form. Place dollops or pipe whipped cream through a piping bag, onto the cheesecakes just before serving. Sprinkle with ginger snap crumbs if desired.

Notes

  • *I use generic or Kroger brand ginger snap cookies, because they have a milder flavor than the name brand ones.
  • Although the recipe states that it makes 18 of these, it makes 21 when I make them.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: mini pumpkin cheesecakes, pumpkin cheesecakes, pumpkin desserts, mini cheesecakes,

Leave a reply

advertisement