Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Ready in 45 minutes

Recipe on box of minicheesecake 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

Top-ranked recipe named "Mini Pumpkin Cheesecakes"

4.7 avg, 4 review(s) 150% would make again

Ingredients

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1 CRUST
1/2 cup gingersnap crumbs; (about 10 Nabisco Gingersnap coo
2 tablespoons Sugar
2 tablespoons Butter; melted
1 FILLING
1 cup pure pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
12 ounces cream cheese; room temperature
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla

Original recipe makes 12 Servings

Servings  

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.

Credits

Added on Award Medal

http://www.thehomemarketplace.com/HomeMarketPlace/Shopping/ProductDetail.aspx?CID=Baking&SCID=Bakeware&ProductID=0000141276&SourceCode=50509000001&mr:trackingCode=D4EC6F9D-DC81-DE11-B7F3-0019B9C043EB&mr:referralID=NA photo by flom flom

Calories Per Serving: 273 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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i love pumpkin and cheese cake to this was good
countrymommak22 1 year ago
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 2 years ago
they are in the oven aas I type this and they smell great.. I needed something fun and easy to take to work tmrw great recipe!!!
queenjames231 3 years ago
Though I gave this recipe a rating I have yet to actually try it -- I just wanted to put it here so I could get rid of the box and to have it on my iPhone! [I posted this recipe.]
flom 4 years ago
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