Individual Pumpkin Cheesecakes
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24 cup-cheesecakes
- Serves:
- 24
ingredients
-
Crust
- 414.03 ml gingersnap cookies, ground
- 44.37 ml light brown sugar
- 118.29 ml melted salted butter
-
Filling
- 3 (680.38 g) package cream cheese, at room temperature
- 425.24 g can pumpkin puree
- 3 eggs
- 1 egg yolk
- 59.14 ml sour cream
- 354.88 ml sugar
- 2.46 ml ground cinnamon
- 0.61 ml fresh ground nutmeg
- 0.61 ml ground cloves
- 29.58 ml all-purpose flour
- 4.92 ml vanilla extract
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
Crystelle
Philadelphia, Pennsylvania
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!