Mini Pumpkin Cheesecakes

Total Time
35mins
Prep
10 mins
Cook
25 mins

Uses a gingersnap cookie in the bottom of a muffin cup liner as the crust! GREAT Holiday recipe!!

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 325 degrees.
  2. Place 12 muffin cup liners in a muffin tin.
  3. Place a gingersnap cookie in the bottom of each liner.
  4. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
  5. Add the eggs and beat well.
  6. Divide batter equally among the 12 muffin cups.
  7. Bake for 20-25 minutes or until set.
  8. Cool in the pan on a wire rack.
  9. Remove from the pan and chill before serving.
Most Helpful

5 5

Very good. I took them to work and got lots of compliments.

4 5

these were good...just didn't set like a cheesecake - they came out a lot puffier and less dense than i am used to

5 5

These little cheesecakes are wonderful! The gingersnap cookie really makes it delicious.