Recipe on box of minicheesecake pan manufactured by ChicagoMetallic
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 273 | ||
Calories from Fat: 161 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 67.3mg | 21 % | |
Sodium 270.2mg | 9 % | |
Potassium 108mg | 3 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 22.7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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