Mini Pumpkin Cheesecakes Recipe 455 Food

MINI PUMPKIN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
• Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
• Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
• To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
• In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
• Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
• Divide mixture evenly into crust-lined cups.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
• Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat the oven to 325 degrees.
• Place 12 muffin cup liners in a muffin tin.
• Place a gingersnap cookie in the bottom of each liner.
• Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
• Add the eggs and beat well.
• Divide batter equally among the 12 muffin cups.
• Bake for 20-25 minutes or until set.
• Cool in the pan on a wire rack.
• Remove from the pan and chill before serving.

MINI NO-BAKE PUMPKIN CHEESECAKES

Steps:

• Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
• Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
• Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
• Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
• Place one gingersnap in each cup, flat side down.
• Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
• Add eggs, one at a time then add in pumpkin and corn syrup.
• Beat thoroughly and pour equal amounts into each cupcake liner.
• Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
• Cool then chill for at least one hour before serving with your favorite garnish.

MINI PUMPKIN CHEESECAKES

Steps:

• LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
• BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
• POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
• CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.

MINI PUMPKIN CHEESECAKES (NO BAKE)

Steps:

• Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
• Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
• Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
• Chill cheesecakes in the refrigerator for 2 hours.

MINI NO-BAKE PUMPKIN CHEESECAKES

Steps:

• Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
• Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
• Chill until firm, about 3 hours. Serve chilled.