Mini Pumpkin Cheesecakes

"Uses a gingersnap cookie in the bottom of a muffin cup liner as the crust! GREAT Holiday recipe!!"
 
Mini Pumpkin Cheesecakes created by Cookiegirlandi
Ready In:
35mins
Yields:
Units:

ingredients

directions

  • Preheat the oven to 325 degrees.
  • Place 12 muffin cup liners in a muffin tin.
  • Place a gingersnap cookie in the bottom of each liner.
  • Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
  • Add the eggs and beat well.
  • Divide batter equally among the 12 muffin cups.
  • Bake for 20-25 minutes or until set.
  • Cool in the pan on a wire rack.
  • Remove from the pan and chill before serving.
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RECIPE MADE WITH LOVE BY

@Cookiegirlandi
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  1. Claudia Dawn
    Very good. I took them to work and got lots of compliments.
     
  2. ShortieNJ
    these were good...just didn't set like a cheesecake - they came out a lot puffier and less dense than i am used to
     
  3. vandeursenfamily4
    These little cheesecakes are wonderful! The gingersnap cookie really makes it delicious.
     
  4. Cookiegirlandi
    Mini Pumpkin Cheesecakes Created by Cookiegirlandi
  5. Cookiegirlandi
    Uses a gingersnap cookie in the bottom of a muffin cup liner as the crust! GREAT Holiday recipe!!
     
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