Total Time
40mins
Prep 15 mins
Cook 25 mins

Adapted from the Paula Deen recipe for a pumpkin cheesecake, these individual cheesecakes take a twist with a gingersnap crust and already individualized portions.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. For crust:.
  3. In medium bowl, combine crumbs and brown sugar. Add melted butter. Press into 24 Reynolds jumbo baking cups. Bake 8 minutes.
  4. For filling:.
  5. 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.
  6. 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.