PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
- Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
- Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
- Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
INDIVIDUAL PUMPKIN CHEESECAKES
Use whole vanilla wafer cookies as the crust for these little cheesecakes topped with crystallized ginger.
Provided by Food Network Kitchen
Time 6h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F. Line 18 muffin cups, from 2 12-cup muffin tins, with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- Beat the cream cheese, granulated and brown sugars and 1/4 teaspoon salt in a large bowl using an electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and beat in the eggs until combined. Beat in the half-and-half and sour cream until smooth. Use a spatula to stir in the pumpkin puree and pumpkin pie spice until well blended. Divide the batter evenly among the cookie-lined cups (the cups will be very full).
- Bake until the filling is just set and a knife inserted into the center comes out moist but clean, 40 to 45 minutes. Cool completely in the pans on a wire rack and then refrigerate until cold, at least 4 hours or up to overnight. Top each with whipped cream and a sprinkle of crystallized ginger before serving.
PERFECT PUMPKIN CHEESECAKE BARS
These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!
Provided by Kiwi
Categories Fruits and Vegetables Vegetables Squash
Time 9h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
- Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
- Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
- Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE CUPS !!
Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic
Provided by mandabears
Categories Cheesecake
Time 45m
Yield 24 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
- In a large bowl beat cream cheese until fluffy.
- Gradually beat in condensed milk until mixture is smooth.
- Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
- Mix well.
- Spoon into muffin cups.
- Fill 3/4 full.
- Bake for 40 minutes or until center appears nearly set when shaken.
- Cool 1 hour.
- Cover and refrigerate for 4 hours.
- I served with whipped cream that was lightly dusted with ground cinnamon.
CLASSIC PUMPKIN CHEESECAKE
A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
- Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
- Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
- Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
More about "pumpkin cheesecake cups recipes"
NO-BAKE PUMPKIN CHEESECAKE CUPS - JESSICA GAVIN
From jessicagavin.com
4.2/5 (22)Total Time 2 hrsCategory DessertCalories 801 per serving
- In a medium-sized bowl, combine crushed graham crackers and brown sugar. Stir in the melted butter until cookies are moistened. Add 3 tablespoons of the crust mixture into 4 glasses, pressing gently into an even layer.
- In a mixer fitted with a whisk attachment, beat cream cheese until light and fluffy. Add brown sugar and beat until combined. Add vanilla, cinnamon, nutmeg, ginger, and cloves; beat until combined. Fold in pumpkin puree until fully combined. Cover and refrigerate.
- In a mixer fitted with a whisk attachment, combine heavy whipping cream and sugar until stiff peaks form.
- Gently fold in 1 cup of the Chantilly cream into the pumpkin cheesecake mixture. Reserve the rest of the cream.
NO-BAKE PUMPKIN CHEESECAKE CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (2)Category SnackServings 12Total Time 4 hrs 25 mins
- For crust, place 8 unwrapped granola bars in food processor; process until finely crushed. In medium bowl, mix crushed granola bars, brown sugar and melted butter. Press about 2 level tablespoons of mixture into bottom of each muffin cup. Freeze 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed about 30 seconds or until smooth and creamy. Beat in pumpkin and pumpkin pie spice on low speed until just combined.
- In separate medium bowl, beat whipping cream with electric mixer on high speed about 1 minute or until stiff peaks form. Fold whipped cream into cream cheese mixture until just combined.
EASY PUMPKIN CHEESECAKE CUPS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (8)Total Time 30 minsCategory DessertCalories 273 per serving
- First, make the pecan and graham cracker topping: Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer the pecans to a food processor and add the broken graham crackers and pumpkin spice blend.
- Process the mixture for about 10 seconds, until the pecans and grahams are broken into tiny pieces (you may need to break up a few persistent pieces between your fingers, to avoid turning the mixture into nut butter). Transfer the mixture to a bowl and wipe out the food processor with a clean tea towel for the next step.
- To make the cheesecake mousse: In the food processor, combine the cream cheese (6 ounces of it), yogurt, maple syrup and vanilla extract. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl. It’s ok if a bit of it remains in the food processor for the next step.
- To make the pumpkin mousse: In the food processor, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.
PUMPKIN CHEESECAKE CUPS - NO BAKE & PERFECT FOR FALL
From thekelliekitchen.com
PUMPKIN CHEESECAKE CUPCAKES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
MINI PUMPKIN CHEESECAKES RECIPE | SOUTHERN LIVING
From southernliving.com
PUMPKIN MOUSSE (DELICIOUS FALL DESSERT!) | FAVORITE …
From favfamilyrecipes.com
PUMPKIN CHEESECAKE CHOCOLATE COOKIE CUPS - MOM …
From momontimeout.com
NO-BAKE PUMPKIN CHEESECAKE CUPS RECIPE BECAUSE …
From spoonuniversity.com
MINI PUMPKIN CHEESECAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
EASY PUMPKIN CHEESECAKE | COOKIES AND CUPS
From cookiesandcups.com
NO BAKE PUMPKIN CHEESECAKE CUPS - EDWARD & SONS RECIPE BLOG
From edwardandsonsrecipes.org
CHEESECAKE CARAMEL PUMPKIN CUPS RECIPE - SOMETHING SWANKY
From somethingswanky.com
EASY PUMPKIN CHEESECAKE CUPS - QUALITY GREENS
From qualitygreens.com
NO-BAKE PUMPKIN CHEESECAKE CUPS - STREETSMART KITCHEN
From streetsmartkitchen.com
PUMPKIN CHEESECAKE COOKIE CUPS - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
EASY MINI PUMPKIN CHEESECAKES RECIPE | COOKIES AND CUPS
From cookiesandcups.com
30 MINI DESSERT CUPS IDEAS - TOP RECIPES
From topteenrecipes.com
PUMPKIN CHEESECAKE SWIRL CUPCAKES | ULTIMATE PUMPKIN DESSERT
From lifeloveandsugar.com
15 PUMPKIN RECIPES PERFECT FOR AUTUMN - SOCIETY19
From society19.com
NO-BAKE PUMPKIN CHEESECAKE CUPS - ALL THINGS MAMMA
From allthingsmamma.com
EASY PUMPKIN CHEESECAKE COOKIE CUPS | LIFE LOVE & SUGAR
From lifeloveandsugar.com
EASY PUMPKIN CHEESECAKE CUPS RECIPE - FOOD NEWS
From foodnewsnews.com
MINI PUMPKIN CHEESECAKE CUPS RECIPE - ONLYPANS RECIPES
From onlypansrecipes.com
NO-BAKE PUMPKIN CHEESECAKE CUPS - INDULGE WITH MIMI
From indulgewithmimi.com
PUMPKIN CHEESECAKE CINNAMON ROLL CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
PUMPKIN CHEESECAKE CHOCOLATE CUPS - KIRBIE'S CRAVINGS
From kirbiecravings.com
EASY PUMPKIN CHEESECAKE CUPS RECIPE - RECIPES.NET
From recipes.net
PUMPKIN CHEESECAKE IN MUFFIN CUPS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PUMPKIN CHEESECAKE MOUSSE CUPS - CANDIDLY DELICIOUS
From candidlydelicious.com
PUMPKIN CHEESECAKE - DRIVE ME HUNGRY
From drivemehungry.com
NO BAKE PUMPKIN CHEESECAKE CUPS - SIMPLE JOY
From simplejoy.com
EASY NO BAKE PUMPKIN CHEESECAKE IN A CUP - SUNNY DAY FAMILY
From sunnydayfamily.com
HEALTHY PUMPKIN CHEESECAKE CUPS WITH ROASTED WALNUTS
From ourfarmerhouse.com
BIG CHEESECAKE RECIPE - THERESCIPES.INFO
From therecipes.info
BEST EVER KETO PUMPKIN CHEESECAKE BITES (3 NET CARBS)
From thatlowcarblife.com
PUMPKIN CHEESECAKE WITH GRAHAM CRACKER CRUST - JESSICA GAVIN
From jessicagavin.com
PUMPKIN SWIRL CHEESECAKE YOGURT CUPCAKES - SKINNYTASTE
From skinnytaste.com
NO-BAKE PUMPKIN CHEESECAKE CUPS | GIMME DELICIOUS
From gimmedelicious.com
NO BAKE PUMPKIN CHEESECAKE CUPS - JUGGLING ACT MAMA
From jugglingactmama.com
NO-BAKE PUMPKIN CHEESECAKE CUPS RECIPE - CHINET®
From mychinet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #desserts #finger-food #cheesecake #number-of-servings #presentation
You'll also love