Mini Pumpkin Cheesecakes Food
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
MINI PUMPKIN CHEESECAKES
Make and share this Mini Pumpkin Cheesecakes recipe from Food.com.
Provided by Cookiegirlandi
Categories Cheesecake
Time 35m
Yield 12 cakes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 142, Fat 8, SaturatedFat 4.1, Cholesterol 51.8, Sodium 112, Carbohydrate 15.3, Fiber 0.2, Sugar 10.5, Protein 2.7
MINI PUMPKIN CHEESECAKES
I haven't tried this yet. It's from Argo cornstarch. These need to chill for one hour after they've baked.
Provided by Debbie R.
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 158.3, Fat 7.9, SaturatedFat 4.5, Cholesterol 44.3, Sodium 142.5, Carbohydrate 20.2, Fiber 0.6, Sugar 11.8, Protein 2.7
MINI PUMPKIN CHEESECAKES
I came across this recipe while clipping coupons and modified it to suit our taste. They are perfect potluck and party food. Garnish with walnuts, mini chocolate chips, fresh mint, cinnamon, powdered sugar--whatever you like!
Provided by Monica120179
Categories Cheesecake
Time 35m
Yield 18 cheesecakes, 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 143.7, Fat 5.7, SaturatedFat 3.2, Cholesterol 37.9, Sodium 165.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.9, Protein 3.1
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