Mini Pumpkin Cheesecakes
Recipe: #2337
November 10, 2011
Categories: Cheese, Brunch, Thanksgiving, Oven Bake, Cream Cheese, more
"Source: from Betty Crocker website, I just made these and a couldn't wait to post this recipe here on that site, just make these you won't be sorry at all I promis, I did increase the brown sugar amount"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (69.8 g)
- Calories 222.6
- Total Fat - 10.9 g
- Saturated Fat - 4.7 g
- Cholesterol - 31 mg
- Sodium - 236.3 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 0.5 g
- Sugars - 9.2 g
- Protein - 3.4 g
- Calcium - 43.5 mg
- Iron - 2.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Spray mini cheesecake pans with cooking spray (12 cups).
Step 2
In a food processor process gingerssnap cookies with on/off pulses until finely ground (about 1 cup). Add in melted butter; pulse until combined, press crumb mixture firmly into each cheesecake cup to forum a crust.
Step 3
Bake for 8 minutes.
Step 4
Meanwhile beat the cream cheese with brown sugar until combined. Beat in pumpkin, sour cream and salt, scraping the bowl frequently. Add in egg, vanilla and nutmeg, beat until well blended.
Step 5
Divide the mixture evenly between the crust-lined cups.
Step 6
Bake 20-25 minutes or until set. Cool completely in the pan, about 30 minutes. Refrigerate overnight.
Step 7
Serve the cheesecakes topped with whipped cream then drizzled with caramel sauce.
Tips
No special items needed.
0 Reviews
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