Description
These delightful mini pumpkin cheesecakes combine a crunchy ginger snap base with a velvety smooth, spice-infused pumpkin cream cheese filling. Perfectly portioned and easy to prepare, these individual treats are the ideal dessert for autumn gatherings, offering a professional, silky texture without the need for complex water baths or long baking times.
Ingredients
16 oz cream cheese, softened
1/2 cup pumpkin puree
2/3 cup granulated white sugar
2 large eggs
1.5 cups ginger snap cookie crumbs
3 tbsp melted unsalted butter
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
Instructions
Preheat your oven to 325 degrees Fahrenheit.
Combine crushed ginger snaps with melted butter in a bowl.
Press one tablespoon of the crumb mixture into the base of each muffin tin cup.
Bake the crusts for five minutes to set the foundation.
Beat the softened cream cheese and sugar together until completely smooth.
Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture and mix until combined.
Add eggs one at a time, beating on low speed until just incorporated.
Divide the filling evenly among the muffin cups over the pre-baked crusts.
Bake for 20-25 minutes until the centers are set but slightly jiggly.
Remove from oven and allow to cool completely before chilling in the refrigerator.
Notes
Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to avoid lumps in the batter. Store in an airtight container in the refrigerator for up to 5 days. For the best texture, chill for at least 4 hours before serving.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg