Individual Pumpkin Cheesecakes Recipes

MINI PUMPKIN CHEESECAKES

Mini Pumpkin Cheesecakes image

Provided by Food Network Kitchen

Categories dessert

Time 6h

Number Of Ingredients 10

Ingredients

18 gingersnap cookies
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
Fine salt
2 eggs, at room temperature
1 1/4 cup, plus 1/3 cup sour cream
1/3 cup heavy cream
1 15-ounce can pure pumpkin puree
1 tablespoon pumpkin pie spice, plus more for dusting

Steps:

1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 57 milligrams, Sodium 115 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 3 grams

MINI PUMPKIN CHEESECAKE

Mini Pumpkin Cheesecake image

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

Provided by Lisawas

Categories Fruits and Vegetables Vegetables Squash

Time 2h40m

Yield 24

Number Of Ingredients 15

Ingredients

1 ½ cups white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g

MINI PUMPKIN CHEESECAKES

Mini Pumpkin Cheesecakes image

A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin flavored cheesecake.

Provided by By Bree Hester

Categories Dessert

Time 3h25m

Yield 12

Number Of Ingredients 13

Ingredients

20 gingersnap cookies
2 tablespoons butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon sour cream
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Whipped cream, if desired
Caramel sauce, if desired

Steps:

Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
Divide mixture evenly into crust-lined cups.
Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 12 g, TransFat 0 g

MINI PUMPKIN CHEESECAKES (NO BAKE)

Mini Pumpkin Cheesecakes (No Bake) image

This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!

Provided by MustangFilly77

Categories Fruits and Vegetables Vegetables Squash

Time 2h35m

Yield 48

Number Of Ingredients 10

Ingredients

12 digestive biscuits (such as McVitie's®), crushed
5 teaspoons unsalted butter, melted
1 (8 ounce) container mascarpone cheese
½ (15 ounce) can pumpkin puree, stirred smooth
½ (14 ounce) can sweetened condensed milk
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
24 whole pecans

Steps:

Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
Chill cheesecakes in the refrigerator for 2 hours.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.8 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 39.1 mg, Sugar 4.3 g

INDIVIDUAL SWIRLED PUMPKIN CHEESECAKES

Individual Swirled Pumpkin Cheesecakes image

Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.

Provided by Nestle Coffee-Mate

Categories Cheesecake

Time 41m

Yield 12 Cheesecakes

Number Of Ingredients 11

Ingredients

12 foil cupcake liners
nonstick cooking spray
2 (8 ounce) packages cream cheese, at room temp
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 1/2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
2 large eggs
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 tablespoons Gingerbread Latte NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Steps:

PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.

Nutrition Facts : Calories 179.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 72.7, Sodium 146.5, Carbohydrate 11, Fiber 0.3, Sugar 9.6, Protein 3.4

INDIVIDUAL PUMPKIN CHEESECAKES

Individual Pumpkin Cheesecakes image

Found this recipe in the coupon insert of my Sunday paper, on the page with a coupon for Karo syrup and Argo corn starch. The picture looks really good and it sounds easy enough that I might just try it for Thanksgiving. Some of the garnishes pictured include raspberries, cherries, praline and a chocolate with pecans. Times do not include chill time.

Provided by Ducky

Categories < 60 Mins

Time 50m

Yield 18 mini cheesecakes, 18 serving(s)

Number Of Ingredients 8

Ingredients

18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/3 cup light corn syrup

Steps:

Preheat oven to 325°F.
Line muffin tin with paper liners.
Place 1 gingersnap in each paper liner.
With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
Add eggs and mix well.
Add pumpkin and syrup and beat for approximately 1 minute.
Pour filling into cups, dividing evenly among cups.
Bake for 30 - 35 minutes or until just set.
Chill for 1 hour and garnish as desired.

Nutrition Facts : Calories 160, Fat 7.9, SaturatedFat 4.5, Cholesterol 44.3, Sodium 146.3, Carbohydrate 20.7, Fiber 0.6, Sugar 11.9, Protein 2.7

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