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
INDIVIDUAL PUMPKIN CHEESECAKES
Found this recipe in the coupon insert of my Sunday paper, on the page with a coupon for Karo syrup and Argo corn starch. The picture looks really good and it sounds easy enough that I might just try it for Thanksgiving. Some of the garnishes pictured include raspberries, cherries, praline and a chocolate with pecans. Times do not include chill time.
Provided by Ducky
Categories < 60 Mins
Time 50m
Yield 18 mini cheesecakes, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Line muffin tin with paper liners.
- Place 1 gingersnap in each paper liner.
- With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
- Add eggs and mix well.
- Add pumpkin and syrup and beat for approximately 1 minute.
- Pour filling into cups, dividing evenly among cups.
- Bake for 30 - 35 minutes or until just set.
- Chill for 1 hour and garnish as desired.
Nutrition Facts : Calories 160, Fat 7.9, SaturatedFat 4.5, Cholesterol 44.3, Sodium 146.3, Carbohydrate 20.7, Fiber 0.6, Sugar 11.9, Protein 2.7
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
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MINI PUMPKIN CHEESECAKES RECIPE - SOUTHERN LIVING
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- 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.)
- Pour cheesecake batter evenly over each crusts, filling about three-fourths full. Jiggle muffin pan to smooth tops of batter. Bake in preheated oven until top of cheesecake is dry to the touch and slightly jiggles in the center, 10 to 12 minutes. Transfer cheesecakes to wire racks, and let cool, about 20 minutes. Remove from pan, and place on serving platter. Refrigerate until completely cool, about 1 hour.
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