Simple Mini Pumpkin Cheesecakes | Cookies and Cups

These Mini Pumpkin Cheesecakes are a simple and delcious cheesecake recipe, excellent in your Thanksgiving dessert desk!

Not searching for mini? Make certain to attempt my traditional Pumpkin Cheesecake Recipe too!

Creamy Mini Pumpkin Cheesecakes for Fall Baking!

It simply wouldn’t be fall with out pumpkin cheesecake, for my part. I imply, cheesecake is like all the pieces else: it has its seasons. Within the spring, it’s cheesecake with caramel. Summer season is cheesecake with berries. Winter is cheesecake with chocolate. I don’t make the foundations.

And fall? Properly, pumpkin is all over the place! Pumpkin cookies, pumpkin cake, pumpkin jelly roll cake, pumpkin pancakes… and, clearly, pumpkin cheesecake! However this 12 months, I’m obsessive about these little mini pumpkin cheesecakes! Each is made in a muffin cup, so they really are small and cute. 

Plus, they’re straightforward. Tremendous straightforward! With a crushed cookie crust and easy combine n’ bake filling, you’ll wish to make these time and again. 

What You’ll Want

This recipe options a simple cookie crust, together with a easy cheesecake filling combination that solely wants a couple of substances.

For the Crust:

• Gingersnaps: Crushed gingersnaps add a spicy contact to the completed dish. However you can even use graham cracker crumbs for a graham cracker crust should you choose. To crush the gingersnaps use a blender or meals processor into superb crumbs!
• Sugar: I add a tablespoon of granulated sugar to my crust, however be happy to omit this if the crust is nice sufficient to your style.
• Butter: Melted butter brings the crust collectively. Salted or unsalted is ok, whichever you favor!

For the Cheesecake Filling:

• Cream Cheese: Set the cream cheese out an hour or so prematurely in order that it could possibly come to room temperature.
• Sugar: I take advantage of common granulated sugar, however you would even use brown sugar.
• Vanilla: Pure vanilla extract provides one of the best taste.
• Egg: Just like the cream cheese, it’s greatest if the egg is room temperature.
• Pumpkin Pie Spice: Yow will discover this on the baking aisle, together with cinnamon, nutmeg, ginger and different spices.
• Pumpkin: You’ll want a can of pure pumpkin puree. Make certain to not get pumpkin pie filling, which accommodates a number of added substances and received’t work on this recipe.
• Whipped Cream: Whipped cream is my favourite non-obligatory garnish. You possibly can even add just a little cinnamon or maple syrup into the whipped cream for a scrumptious taste mixture!

Find out how to Make Mini Pumpkin Cheesecakes

Making mini cheesecakes may be very easy! No want to fret about steam, springform pans, or cracking. Simply fill these muffin tins and slide them into the oven!

Make the Crusts: Preheat your oven to 350°F, and line a muffin pan with cupcake liners. Then, in a medium mixing bowl, combine collectively the cookie crumbs, sugar, and melted butter. Spoon a heaping tablespoon of the cookie crumbs into every cupcake liner, and press flat with a small cup or spoon. Bake the crusts for five minutes, till frivolously golden, and funky on a wire rack whilst you make the cheesecake filling. 

Make the Cheesecake Filling: Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar till easy. Add the vanilla, egg, and pumpkin pie spice. Combine for an additional minute till the filling is easy, and scrape the perimeters of the bowl as essential. Flip the mixer to low, and blend within the pumpkin till simply integrated.

Fill and Bake. Pour the batter evenly on prime of the baked crusts, filling nearly to the highest. Bake the cheesecakes within the preheated oven for about eleven minutes, till the cheesecakes are nearly set, however barely jiggly within the heart.

Cool and Chill. When the cheesecakes are accomplished, take the pan out of the oven and let the cheesecakes cool within the pan for half an hour or so. Then switch the cheesecakes to a wire rack to chill utterly. Lastly, put them on a platter, cowl them, and refrigerate for not less than 1 hour.

Serve! Prime the cheesecakes with whipped cream, if utilizing, and revel in!

Suggestions for Success 

• Don’t Overmix: It’s vital to notice that when you add the egg to the filling combination, it’s best to solely combine the filling slowly till mixed. Beating the egg an excessive amount of will trigger the filling to be ethereal as an alternative of creamy.
• Add Toppings: In addition to whipped cream, a drizzle of caramel sauce and/or sprinkling of chopped nuts make an exquisite topping.
• Use a unique cookie: Gingersnaps are the last word fall combo should you ask me, however vanilla cookies or Nilla wafers would even be tremendous tasty!

Find out how to Retailer Leftover Mini Pumpkin Cheesecakes

Mini pumpkin cheesecakes have a “shelf life” just like common cheesecakes. They have to be refrigerated, and final about 3 days within the fridge. To maintain them as contemporary as potential, and hold different meals smells (hey, onions!) from being absorbed by the cheesecakes, cowl them nicely. I like to position all of them on a cake plate with a tight-fitting domed lid; you would additionally retailer them in tall, hermetic meals storage containers (plastic or glass).

Do Mini Cheesecakes Freeze Properly?

Truly, sure! These do freeze nicely, though the crust won’t be fairly as crisp after thawing. Nonetheless, the filling will likely be decadent and creamy, so go for it! Retailer these cheesecakes within the freezer in hermetic containers for as much as 3 months, and thaw within the fridge earlier than serving.

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