Mini Pumpkin Cheesecakes
Recipe on box of mini cheesecake pan manufactured by ChicagoMetallic
"These were very good! However I did use only half the allspice and they still came out very strong but not too bad. And if you plan on making them in cupcake liners, use the foil ones (I found that out later). Also I needed more cooking time, about 50 mins in the oven cause after 20 they were still pure liquid. "- SarahJJ
112 people want to try | 142 have favorited
Mini Pumpkin Cheesecakes Preparation
Preheat oven to 325. Lightly spray each cup of the mini pumpkin pan with Pam or similar product.
Crust: Mix together in a small bowl, the gingersnap crumbs, sugar and melted butter. Divide the mixture evenly among the cups (about 1 1/2 heaping teaspoons per cup). Press down the mixture with your finger (in plastic glove) or use the bottom of the handle of a wooden spoon. Bake until the crusts are set, around 8-10 minutes. Remove from the oven and place on wire rack until cool.
Reduce oven temperature to 300.
Filling: In a small bowl, combine pumpkin puree, cinnamon, nutmeg and allspice. Set aside. Using an electric mixer, beat together the cream cheese and sugar. Mix until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla, beating until smooth. Add the pumpkin mixture and beat at a low speed until completely blended. Divide the batter evenly among the cups.
Bake 18-20 minutes, until the filling is set. Remove from oven and cool on wire rack. When the pan is cool, transfer to refrigerator. Let cool at least 2-3 hours before unmolding.
To unmold the cheesecakes, press your finger or the stem of a wooden spoon up through the bottom of the cup. Carefully, use a small spatula or a butter knife to separate the crust from the disk.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Mini Pumpkin Cheesecakes Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven