these Mini Pumpkin Cheesecakes characteristic an easy 3 component gingersnap cookie crust with a easy and creamy pumpkin cheesecake filling on pinnacle. those are the correct mini dessert for fall!
path Dessert
delicacies American
keyword mini pumpkin cheesecakes
Prep Time four hours half-hour
prepare dinner Time 30 minutes
total Time five hours
Yields 12 mini cheesecakes
components
For the crust:
12 gingersnap cookies (ninety grams or 3/4 cup gingersnap cookie crumbs)
2 tablespoon (25 grams) granulated sugar
2 tablespoons (30 grams) unsalted butter, melted
For the pumpkin cheesecake filling:
eight oz. brick-fashion cream cheese softened to room temperature
half of cup (100 grams) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
three/four cup (185 grams) pumpkin puree (now not pumpkin pie filling)
1 huge egg room temperature
instructions
To make the crust:
Preheat oven to 325°F. Spray every hollow space of a 12-matter mini cheesecake pan well with nonstick cooking spray and set aside. you can also use a ordinary muffin pan (not a mini muffin pan) for this recipe, I additionally endorse the usage of cupcake liners for less difficult elimination. If the usage of a ordinary muffin pan, best line 10 cavities of the pan with liners.
add the gingersnap cookies to a blender or meals processor and system till you have first-class crumbs. Scoop the crumbs into a mixing bowl, upload the sugar and butter and mix until completely blended. evenly distribute the aggregate among all 12 cavities within the mini cheesecake pan (or 10 cavities in the muffin pan), ensuring to press each one down firmly into one even layer. Bake at 325°F for 10 mins, cast off from the oven and set apart to chill. keep oven temperature at 325°F even as you are making the filling.
To make the cheesecake filling:
in the bowl of a stand mixer geared up with the paddle attachment, or in a large mixing bowl the use of an electric powered mixer, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1-2 minutes until easy and creamy. add inside the pumpkin puree and mix until fully combined, ensuring to scrape down the edges of the bowl as needed. add within the egg and blend on low speed until just mixed.
flippantly distribute the filling between all 12 cavities of the cheesecake pan (or 10 cavities inside the muffin pan) and return to the oven.
Bake at 325°F for 15-20 mins or until the tops of the cheesecakes are set.
take away from the oven and allow to chill at room temperature for at the least 1 hour. cover tightly with plastic wrap and switch to the refrigerator to sit back for at the least three hours or overnight. as soon as the cheesecakes are chilled, carefully get rid of them from the pan, serve, and experience!
