These Mini Pumpkin Cheesecakes are a straightforward and delcious cheesecake recipe, excellent on your Thanksgiving dessert desk!
Not searching for mini? Make sure that to attempt my basic Pumpkin Cheesecake Recipe too!
Creamy Mini Pumpkin Cheesecakes for Fall Baking!
It simply wouldn’t be fall with out pumpkin cheesecake, in my view. I imply, cheesecake is like every little thing else: it has its seasons. Within the spring, it’s cheesecake with caramel. Summer time is cheesecake with berries. Winter is cheesecake with chocolate. I don’t make the foundations.
And fall? Properly, pumpkin is all over the place! Pumpkin cookies, pumpkin cake, pumpkin jelly roll cake, pumpkin pancakes… and, clearly, pumpkin cheesecake! However this yr, I’m obsessive about these little mini pumpkin cheesecakes! Every one is made in a muffin cup, so they honestly are small and lovely.
Plus, they’re simple. Tremendous simple! With a crushed cookie crust and easy combine n’ bake filling, you’ll need to make these repeatedly.
What You’ll Want
This recipe options a straightforward cookie crust, together with a easy cheesecake filling combination that solely wants a couple of components.
For the Crust:
- Gingersnaps: Crushed gingersnaps add a spicy contact to the completed dish. However you too can use graham cracker crumbs for a graham cracker crust when you favor. To crush the gingersnaps use a blender or meals processor into nice crumbs!
- Sugar: I add a tablespoon of granulated sugar to my crust, however be at liberty to omit this if the crust is good sufficient to your style.
- Butter: Melted butter brings the crust collectively. Salted or unsalted is ok, whichever you like!
For the Cheesecake Filling:
- Cream Cheese: Set the cream cheese out an hour or so prematurely in order that it could possibly come to room temperature.
- Sugar: I take advantage of common granulated sugar, however you might even use brown sugar.
- Vanilla: Pure vanilla extract offers one of the best taste.
- Egg: Just like the cream cheese, it’s finest if the egg is room temperature.
- Pumpkin Pie Spice: You will discover this on the baking aisle, together with cinnamon, nutmeg, ginger and different spices.
- Pumpkin: You’ll want a can of pure pumpkin puree. Make sure that to not get pumpkin pie filling, which accommodates plenty of added components and received’t work on this recipe.
- Whipped Cream: Whipped cream is my favourite elective garnish. You’ll be able to even add somewhat cinnamon or maple syrup into the whipped cream for a scrumptious taste mixture!
Make Mini Pumpkin Cheesecakes
Making mini cheesecakes may be very easy! No want to fret about steam, springform pans, or cracking. Simply fill these muffin tins and slide them into the oven!
Make the Crusts: Preheat your oven to 350°F, and line a muffin pan with cupcake liners. Then, in a medium mixing bowl, combine collectively the cookie crumbs, sugar, and melted butter. Spoon a heaping tablespoon of the cookie crumbs into every cupcake liner, and press flat with a small cup or spoon. Bake the crusts for five minutes, till flippantly golden, and funky on a wire rack when you make the cheesecake filling.
Make the Cheesecake Filling: Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar till easy. Add the vanilla, egg, and pumpkin pie spice. Combine for an additional minute till the filling is easy, and scrape the perimeters of the bowl as needed. Flip the mixer to low, and blend within the pumpkin till simply included.
Fill and Bake. Pour the batter evenly on high of the baked crusts, filling nearly to the highest. Bake the cheesecakes within the preheated oven for about eleven minutes, till the cheesecakes are nearly set, however barely jiggly within the middle.
Cool and Chill. When the cheesecakes are completed, take the pan out of the oven and let the cheesecakes cool within the pan for half an hour or so. Then switch the cheesecakes to a wire rack to chill utterly. Lastly, put them on a platter, cowl them, and refrigerate for no less than 1 hour.
Serve! Prime the cheesecakes with whipped cream, if utilizing, and revel in!
Ideas for Success
- Don’t Overmix: It’s vital to notice that after you add the egg to the filling combination, you need to solely combine the filling slowly till mixed. Beating the egg an excessive amount of will trigger the filling to be ethereal as a substitute of creamy.
- Add Toppings: In addition to whipped cream, a drizzle of caramel sauce and/or sprinkling of chopped nuts make a beautiful topping.
- Use a special cookie: Gingersnaps are the final word fall combo when you ask me, however vanilla cookies or Nilla wafers would even be tremendous tasty!
Retailer Leftover Mini Pumpkin Cheesecakes
Mini pumpkin cheesecakes have a “shelf life” just like common cheesecakes. They should be refrigerated, and final about 3 days within the fridge. To maintain them as recent as attainable, and hold different meals smells (good day, onions!) from being absorbed by the cheesecakes, cowl them properly. I like to put all of them on a cake plate with a tight-fitting domed lid; you might additionally retailer them in tall, hermetic meals storage containers (plastic or glass).
Do Mini Cheesecakes Freeze Properly?
Really, sure! These do freeze properly, though the crust won’t be fairly as crisp after thawing. Nonetheless, the filling might be decadent and creamy, so go for it! Retailer these cheesecakes within the freezer in hermetic containers for as much as 3 months, and thaw within the fridge earlier than serving.
Extra Cheesecake Recipes
Description
Creamy pumpkin and aromatic pumpkin pie spice take these Mini Pumpkin Cheesecakes to an entire new degree! They usually’re so easy to make. A straightforward and stylish dessert that’s excellent for Thanksgiving!
For the Crust
- 1 cup crushed gingersnap cookie crumbs (about 20 cookies relying on the dimensions)
- 1 tablespoon granulated sugar
- 3 tablespoons butter, melted
For the Cheesecake Filling
- 1 (8- ounce) bundle cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 massive egg, room temperature
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup pure pumpkin puree
- Non-compulsory – whipped cream to high
Make the Crust
- Preheat oven to 350°F. Line an ordinary dimension muffin tin with cupcake liners. Put aside.
- In a medium bowl combine collectively the cookie crumbs, sugar, and melted butter. Stir to mix. Spoon a heaping tablespoon of the cookie crumbs into every cupcake liner. Utilizing a small cup, press the crumbs evenly into the underside. Bake the crusts for five minutes, till flippantly golden. Take away from the oven and place the pan on a wire rack to chill barely when you put together the cheesecake filling.
Make the Filling
- Within the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and sugar on medium velocity for two minutes till easy. Add within the vanilla, egg, and pumpkin pie spice and blend for 1 extra minute till easy, scraping the perimeters of the bowl as needed.
- Flip the mixer to low and blend within the pumpkin till evenly blended.
- Pour the batter evenly on high of the baked crusts, filling the cups nearly to the highest. Bake for 11 – 13 minutes, till the cheesecakes are nearly set, however barely jiggly within the middle.
- Take away the pan from the oven and permit the cheesecakes to chill within the pan for half-hour. Then switch the cheesecakes to the wire rack to chill utterly. Switch cheesecake to a platter, cowl and refrigerate for no less than 1 hour till chilled.
- Prime with whipped cream, if desired.
Notes
Retailer in an hermetic container for as much as 5 days within the fridge.
Freeze in an hermetic container for as much as 30 days. Permit cheesecakes to thaw within the fridge earlier than you serve them.
Key phrases: pumpkin cheesecakes, mini cheesecakes, simple pumpkin cheesecakes
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