Pumpkin Cheesecake Cups !!

Recipe by mandabears
READY IN: 45mins
YIELD: 24 cups
UNITS: US

INGREDIENTS

Nutrition
  • 3
    (8 ounce) packages low-fat cream cheese or (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
  • 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
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DIRECTIONS

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