Dessert: Mini Pumpkin Cheesecakes

Recipe by Sally Quinn Pumpkin 'aint just for pie anymore.

Ingredients

1 1/4 c. gingersnap cookie crumbs*
2 tbsp. granulated sugar
1/4 c. unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F. Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (this recipe makes 16). Set aside.
Make crust: Mix together cookie crumbs, sugar, and melted butter in a medium bowl until combined. (The mixture will be thick, coarse, and sandy.) Press a heaping tablespoon of mixture into each liner, making sure the crust is tight and compact. Pre-bake crusts for 5 minutes, then remove from oven and set aside.
Make filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in pumpkin, egg and egg yolk, scraping down sides of bowl as needed. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined.
Pour filling evenly into each crust. Bake until centers of pies only slightly jiggle, 18 to 20 minutes. Let cheesecakes cool at room temperature in pan set on a wire rack. Once completely cool, place pan in refrigerator for at least 2 hours.
Once chilled, drizzle with caramel sauce and garnish with toasted pecans.

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