Pumpkin Cheesecake Cups !!

Total Time
Prep 5 mins
Cook 40 mins

Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic

Ingredients Nutrition

  • 3 (8 ounce) packages low-fat cream cheese or 3 (8 ounce) packages cream cheese, i always use philadelphia brand,softened
  • 1 (14 ounce) can condensed milk, i always use eagle brand low fat
  • 1 (15 ounce) can pumpkin, not pumpkin pie filling
  • 14 cup maple syrup, not pancake syrup,use the real thing
  • 3 eggs
  • 1 12 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (or instead of cinnamon and nutmeg, use 2 teaspoons pumpkin pie spice)
  • 12 teaspoon salt
  • 24 gingersnap cookies


  1. Preheat oven to 350 degrees.
  2. Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
  3. In a large bowl beat cream cheese until fluffy.
  4. Gradually beat in condensed milk until mixture is smooth.
  5. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
  6. Mix well.
  7. Spoon into muffin cups.
  8. Fill 3/4 full.
  9. Bake for 40 minutes or until center appears nearly set when shaken.
  10. Cool 1 hour.
  11. Cover and refrigerate for 4 hours.
  12. I served with whipped cream that was lightly dusted with ground cinnamon.
Most Helpful

4 5

These were fantastic! Have taken these to several family functions and they were a hit! Thanks for an easy, tasty recipe.

4 5

I made this for a party and it was a huge success. I doubled the spices on the second batch and it came out even better.