Mini Pumpkin Cheesecakes Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
• 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

Steps:

• Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
• Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
• Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
• Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

Steps:

• Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
• Place one gingersnap in each cup, flat side down.
• Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
• Add eggs, one at a time then add in pumpkin and corn syrup.
• Beat thoroughly and pour equal amounts into each cupcake liner.
• Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
• Cool then chill for at least one hour before serving with your favorite garnish.

Steps:

• Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
• In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
• Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
• Divide mixture evenly into crust-lined cups.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
• Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.