MINI PUMPKIN CHEESECAKES
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
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
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
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
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 NO-BAKE PUMPKIN CHEESECAKES
Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.
MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY
Here's what you need: frozen pie crusts, cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, vanilla extract, pumpkin pie spice, egg, powdered sugar, vanilla extract, pumpkin pie spice, milk, pumpkin cookie cutter
Provided by Betsy Carter
Categories Desserts
Yield 16 mini pies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
- Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
- Brush the beaten egg over half of the pumpkin shapes.
- Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
- Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
- Brush the top of the pumpkins with the beaten egg.
- Bake for 25 minutes, or until golden brown.
- Cool mini pies on a wire rack.
- In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
- Drizzle the glaze over each mini pie.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 9 grams
MINI PUMPKIN CHEESECAKES (NO BAKE)
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
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
MINI PUMPKIN CHEESECAKES
Make and share this Mini Pumpkin Cheesecakes recipe from Food.com.
Provided by Cookiegirlandi
Categories Cheesecake
Time 35m
Yield 12 cakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees.
- Place 12 muffin cup liners in a muffin tin.
- Place a gingersnap cookie in the bottom of each liner.
- Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
- Add the eggs and beat well.
- Divide batter equally among the 12 muffin cups.
- Bake for 20-25 minutes or until set.
- Cool in the pan on a wire rack.
- Remove from the pan and chill before serving.
Nutrition Facts : Calories 142, Fat 8, SaturatedFat 4.1, Cholesterol 51.8, Sodium 112, Carbohydrate 15.3, Fiber 0.2, Sugar 10.5, Protein 2.7
MINI NO-BAKE PUMPKIN CHEESECAKES
Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budget-friendly ingredients can be found at your local Walmart.
Provided by Mary Jenny
Categories Cheesecake
Time 10m
Yield 24 cheesecakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
- Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
- Chill until firm, about 3 hours. Serve chilled.
Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 14.5, Sodium 38.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.1, Protein 0.6
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4.8/5 (14)Estimated Reading Time 5 minsCategory DessertTotal Time 5 hrs
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 10 cavities of the pan with liners.
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5/5 (1)Total Time 2 hrsCategory Cakes
- Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Spoon a heaping tablespoon and half into each muffin liner. Use a 1/4 cup measuring cup or your fingers to press mixture evenly on bottom of liner. Bake crusts just until lightly golden, about 5 minutes. Let cool on wire racks.
- While the crusts cool, prepare the Pumpkin Cheesecake Filling: Beat cream cheese and pumpkin puree in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, scraping down sides of bowl as needed. Add sugar and vanilla, and continue beating on medium speed just until combined. Add eggs, 1 at a time, beating just until incorporated after each addition. Add cinnamon, ginger, and nutmeg, and beat just until combined, about 30 seconds. (Do not overbeat.)
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