Mini Pumpkin Cheesecakes
Created by brandy_girl on November 10, 2011
- Servings: 12
- Prep Time: 30m
- Cook Time: 20-25m
- Recipe #2337
Ingredients
- 20 gingersnap cookies
- 2 tablespoons melted butter
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup packed brown sugar, I used 3/4 cup
- 1/2 cup canned pumpkin puree
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Whipped cream, if desired
- Caramel sauce, if desired
How to Make
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Step 1: Preheat oven to 350 degrees. Spray mini cheesecake pans with cooking spray (12 cups).
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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.
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Step 3: Bake for 8 minutes.
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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.
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Step 5: Divide the mixture evenly between the crust-lined cups.
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Step 6: Bake 20-25 minutes or until set. Cool completely in the pan, about 30 minutes. Refrigerate overnight.
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Step 7: Serve the cheesecakes topped with whipped cream then drizzled with caramel sauce.
Nutritional Facts
- 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