Individual Pumpkin Cheesecakes

"Adapted from the Paula Deen recipe for a pumpkin cheesecake, these individual cheesecakes take a twist with a gingersnap crust and already individualized portions."
 
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Ready In:
40mins
Ingredients:
14
Yields:
24 cup-cheesecakes
Serves:
24
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • For crust:

  • In medium bowl, combine crumbs and brown sugar. Add melted butter. Press into 24 Reynolds jumbo baking cups. Bake 8 minutes.
  • For filling:

  • Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • Pour into jumbo cups. Fill each cup to the top and place in oven for 2 to 30 minutes. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

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RECIPE SUBMITTED BY

I only really have the better homes cookbook and some recipes I find along the way. Hoping to learn how to make impressive recipes for coworkers on a less than impressive budget!
 
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