
Mini Pumpkin Cheesecakes
I love elegant looking desserts that are easy to make! These mini pumpkin cheesecakes are one of those kind of recipes.
Cook Time 25 minutes mins
Total Time 25 minutes mins
Servings 12
Ingredients
Crust
- 20 gingersnap cookies
- 3 tbsp butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 Nature's Yoke eggs
Instructions
- Preheat oven to 350 F.
- Grind gingersnaps in a food processor until they are crumbs. Add melted butter and pulse until mixed well.
- Lightly spray muffin tins or mini cheesecake pan with non-stick spray.
- Place approximately 1 tablespoon of crust mixture into 12 cheesecake cavities. Press down with a small glass.
- Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with mixer on medium speed until well blended. Add eggs and beat just until blended.
- Spoon cream cheese mixture on top of gingersnap crusts. Bake for 20-25 minutes or until set. Remove from oven and let cool for at least 30 minutes before removing from pan. Chill overnight. Serve with whipped topping.