Pumpkin Cookies Cream Mini Cheesecakes Recipes

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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

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

Provided by Food Network Kitchen

Categories     dessert

Time 6h

Number Of Ingredients 10

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

PUMPKIN COOKIES & CREAM MINI CHEESECAKES



Pumpkin Cookies & Cream Mini Cheesecakes image

Surprise everyone with this unique yet delicious combination of flavors when you make these Pumpkin Cookies & Cream Mini Cheesecakes. These cookies and cream mini cheesecakes make for the perfect autumnal dessert everyone will want a bite of.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 4h15m

Yield 12 servings

Number Of Ingredients 8

22 vanilla creme-filled chocolate sandwich cookies, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
2 eggs
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Place 1 cookie in each of 12 paper-lined muffin pan cups. Chop 4 of the remaining cookies; reserve for later use.
  • Beat cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in reserved chopped cookies.
  • Spoon into prepared muffin pan cups.
  • Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hrs.
  • Cut remaining cookies in half. Top each cheesecake with 1 Tbsp. COOL WHIP and 1 cookie half just before serving.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.9247 g, Sugar 0 g, Protein 5 g

MINI NO-BAKE PUMPKIN CHEESECAKES



Mini No-Bake Pumpkin Cheesecakes image

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

12 gingersnaps, plus crushed gingersnaps for topping
1 1/4-ounce packet unflavored gelatin
2 tablespoons warm water
12 ounces cream cheese, at room temperature
1 cup confectioners' sugar
2/3 cup pure pumpkin puree
2/3 cup heavy cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Whipped cream, for topping

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 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

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 RECIPE - (4.5/5)



Mini Pumpkin Cheesecakes Recipe - (4.5/5) image

Provided by brownbox

Number Of Ingredients 13

20 gingersnap cookies
2 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1/2 cup brown sugar, packed
1/2 cup pumpkin, canned (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 nutmeg, freshly grated
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 drizzle with caramel sauce. Store in refrigerator.

MINI PUMPKIN CHEESECAKES



Mini Pumpkin Cheesecakes image

I came across this recipe while clipping coupons and modified it to suit our taste. They are perfect potluck and party food. Garnish with walnuts, mini chocolate chips, fresh mint, cinnamon, powdered sugar--whatever you like!

Provided by Monica120179

Categories     Cheesecake

Time 35m

Yield 18 cheesecakes, 18 serving(s)

Number Of Ingredients 11

18 gingersnap cookies or 18 vanilla wafers
12 ounces light cream cheese, softened
3/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs
1 cup canned pumpkin
1 tablespoon cornstarch
1/3 cup light corn syrup or 1/3 cup honey
18 cupcake liners

Steps:

  • Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
  • Place one gingersnap in each cup, flat side down.
  • Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
  • Add eggs, one at a time then add in pumpkin and corn syrup.
  • Beat thoroughly and pour equal amounts into each cupcake liner.
  • Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
  • Cool then chill for at least one hour before serving with your favorite garnish.

Nutrition Facts : Calories 143.7, Fat 5.7, SaturatedFat 3.2, Cholesterol 37.9, Sodium 165.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.9, Protein 3.1

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