Description
Indulge in these delightful bite-sized mini pumpkin cheesecakes, the perfect autumn treat for any gathering. Featuring a spiced, crunchy gingersnap crust and a velvety, rich pumpkin cream cheese filling, these individual portions are as elegant as they are delicious. They are easy to prepare, quick to bake, and provide a perfectly balanced seasonal flavor profile that everyone will love.
Ingredients
16 oz cream cheese, room temperature
1/2 cup pumpkin purée
1/2 cup granulated sugar
1.5 cups gingersnap cookies, finely crushed
3 tbsp unsalted butter, melted
1 large egg, room temperature
1 tsp pumpkin spice
1 tsp pure vanilla extract
Instructions
Preheat your oven to 325 degrees Fahrenheit and line a cupcake tin with paper liners.
Combine finely crushed gingersnap cookies with melted butter in a medium mixing bowl.
Press one tablespoon of the mixture into the bottom of each cupcake liner firmly.
Bake the crusts for five minutes then remove them from the oven to cool slightly.
Beat the softened cream cheese and sugar together in a bowl until completely smooth.
Add the pumpkin purée, egg, pumpkin spice, and vanilla extract to the cream cheese.
Mix the ingredients on a low speed until fully incorporated.
Divide the batter evenly among the prepared crusts.
Bake for 20 minutes, or until the centers are set.
Cool completely before refrigerating for at least 3 hours before serving.
Notes
Ensure your cream cheese and egg are at room temperature to prevent lumps in the batter. Do not over-mix once the egg is added to maintain a velvety texture. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg