More Great Recipes: Cheesecake | Misc. Dessert

Mini Pumpkin Cheesecakes


User Avatar
By kc10
Member since 2006

Serves 24 | Prep Time | Cook Time

Ingredients

1 package foil baking cups
24 gingersnap cookies
1 package Neufchatel cheese
1/2 cup pure pumpkin puree
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup dried cranberries


Preheat oven to 325ºF. Put foil baking cups in standard size muffin tin cups. Place one cookie in the bottom of each liner. Unwrap Neufchatel cheese and soften in the microwave.


In a large mixing bowl, combine Neufchatel cheese, pumpkin, sugar, eggs, vanilla, cinnamon, nutmeg, and ginger. Using an electric mixer, beat on high speed until smooth, about 5 minutes, scraping down the sides as necessary.


Using a soup spoon, drop 1 spoonful of batter into each cup (batter should not be more than 1/2 inch from the top of the cup).


Bake for 15 minutes, remove from oven and cool on a rack for at least 30 minutes. When cool, arrange 3 dried cranberries on top of each cheesecake. Refrigerate for at least 1 hour before eating.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51072 Downloads
FREE
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls