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My review
Mini Pumpkin Cheesecake
Lisawas
"So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time."
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Ingredients
2 h 40 m servings 296 calsOriginal recipe yields 24 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts
Per Serving: 296 calories; 17.5 g fat; 31.1 g carbohydrates; 4.8 g protein; 66 mg cholesterol; 286 mg sodium. Full nutrition
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Reviews
Read all reviews 3445 Ratings
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Most helpful positive review
11/2/2011
Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with ...
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11/2/2011
Delicious and easy to make. I let my cream cheese set out to room temperature and added a little extra pumpkin spice. I also used a regular sized muffin/cupcake pan and made my own crust with ...
10/11/2013
Great recipe! I cut all the ingredients in half, and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Lined my mini cupcake pan with mini liners, combined one cup...
10/9/2011
Awesome recipe! Very easy and the mini pie crusts are super convenient. Made these for my hubby to take to work for this coworkers and he deemed them "too good" to take in - he wanted them for...
12/16/2012
Very tasty and simple! My co-workers who do not like pumpkin anything loved these! If you're on a budget then I recommend using cupcake tins and putting a gingersnap, vanilla wafer, or some othe...
10/28/2011
I reduced the recipe to 12 servings instead of 24, but they were quick, easy and delicious! I will be making these again!
12/9/2011
Great recipe, and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick, easy and added extra flavor.
10/2/2011
I fun way to serve pumpkin cheesecake and much faster to make than the traditional one!