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Years ago, my family gave up pumpkin pie and switched to pumpkin cheesecake. Mini Pumpkin Cheesecake Provides the sweetness of creamy autumn in a cute and personalized packaging.
As I revealed when sharing Pumpkin Pecan Pie The recipe, ordinary Libby Pumpkin Pie is not for me.
I want to like it, but it seems… unremarkable.give to me Sweet Potato Cake anyday!
Fortunately, my family agreed that this is why we saw the light a long time ago and switched to the most decadent pumpkin cheesecake (the original recipe is from Southern life).
I like that cheesecake, but it…a lot.
There is a lot to do. Lots of food. There are still many things to digest, especially if you have just finished a good meal.
So enter the mini pumpkin cheesecake!
Compared with the classic pumpkin cheesecake, these cute little things can not only make a breeze (they don’t need a water bath or hours of baking and careful cooling), the lighter ingredient list and built-in portion control are what I appreciate more and more The quality of this delicious gluttony continues.
5 star reviews
“I tried this recipe and it was great. All the ingredients mentioned tasted fascinating.”
— Michelle —
How to make mini pumpkin cheesecake
Although these mini pumpkin cheesecakes are healthier compared to our original Thanksgiving, they are still very rich and creamy (it is the holiday after all!).
I also retained one of my favorite qualities of mom’s cheesecake-gingerbread crust.
- Its spiciness enhances pumpkin and baking spices. I bet it will be your favorite pumpkin skin from now on!
- For convenience, we skipped the crushed cookies and painstakingly lined the muffin cups.
- Instead, just put a store-bought gingerbread cookie at the bottom of each muffin liner, and add pumpkin filling on the top.
These ingredients
- Gingerbread cookies. A simple and delicious gingerbread cookie is like the crust of these mini cheesecakes. This taste also goes well with pumpkin.
- pumpkin. This recipe uses a moderate amount of pumpkin. You can taste the pumpkin, but it won’t overwhelm the cheesecake.
- Cream cheese. Put the cheese in the cheesecake. It is rich, creamy, and decadent. I use low fat to keep the lighter side.
- sugar. Get the perfect sweetness.
- EggThe key ingredient for the ideal pumpkin cheesecake texture.
- Greek yogurt. I like to use Greek yogurt as a healthy alternative to sour cream. It is rich in protein and provides the same rich flavor and creaminess.
- spices. Pumpkin pie spices and cinnamon go perfectly with pumpkin and gingerbread cookies.
- vanilla. Enhance other flavors and increase delicious comfort.
- Orange peel. Bright and citrusy.
direction
- Place the gingerbread in the paper liner in the muffin tin.
- Beat the cream cheese until fluffy. Add sugar. Slowly beat in the eggs.
- Add the remaining cheesecake ingredients.
- Transfer the batter to the hole in the muffin tin. Bake the mini cheesecake at 375 degrees Fahrenheit for 18 to 20 minutes.
- Cool completely, then transfer to the refrigerator to chill.
- Top each cheesecake with whipped cream, pecans, and crushed gingerbread. Dig in!
Storage tips
- Store. Keep the cheesecake in an airtight storage container for up to 1 week.
- freeze. Freeze leftovers in an airtight, freezer storage container for up to 3 months. Thaw in the refrigerator overnight before serving.
Meal preparation skills
Prepare the pumpkin cheesecake batter up to 1 day in advance. Put the lid on and store it in the refrigerator until you are ready to complete the recipe.
What to serve with mini pumpkin cheesecake
Recommended tools for making this recipe
- Muffin pan. This one comes with a lid, so you can easily transport your belongings.
- Vertical mixer. For those who like to bake, this is essential.
- Ice cream scoop. My favorite way to transfer the batter to the muffin pan.
The best stand mixer
A stand mixer is an excellent way of mixing, whipping and kneading. This one has many interesting colors!
Dada! This is mini dessert magic.
Frequently asked questions
For the gluten-free mini pumpkin cheesecake, use gluten-free gingerbread.
Yes, you can add a little caramel drizzle on these cheesecakes (sounds delicious!).Try mine Vegan Caramel Sauce The recipe is drizzled on top.
Although I prefer to use low-fat cream cheese to enhance the flavor, you can use regular cream cheese if you want.
- twenty four Gingerbread cookies Plus additional crushed decoration
- 20 ounce Reduced fat cream cheese
- 1 Cup granulated sugar
- 3 Big egg in room temperature
- 3/4 Cup Pumpkin puree Not pumpkin pie filling; I recommend Libby’s or Trader Joe’s, they are on the thicker side
- 3/4 Cup Original full-fat Greek yogurt
- 2 ½ teaspoon Pumpkin Pie Spices
- 1/4 teaspoon Cinnamon powder
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Orange peel
- Chopped roasted pecans service
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Place the grill in the upper and lower thirds of the oven and preheat to 375 degrees Fahrenheit. Line up two standard-size 12-cup muffin tins with paper liners, and place 1 gingerbread on the bottom of each.
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In the bowl of a stand mixer equipped with a paddle attachment or a large mixing bowl, whisk the cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl off and add the sugar for another 1 to 2 minutes until the mixture looks smooth and shiny.
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Scrape the bowl off, then beat in the eggs, 1 at a time, making sure that each egg is completely integrated. Scrape the bowl again as needed.
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Add pumpkin, Greek yogurt, pumpkin pie spices, cinnamon, vanilla, salt, and orange zest, stopping to scrape the bowl as needed.
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Use ice cream or cookie scoops or small spoons to fill each muffin cup with batter and divide the batter evenly into 24 cups (the cheesecake will settle when it cools).
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Bake the mini cheesecakes for 18 to 20 minutes, rotating the pan 180 degrees and swapping their positions on the upper/lower shelves halfway through. When the pans swing, they should move slightly in the very center (like jelly, not like waves). When you swing the pan, the edges of the cheesecake should look dry and set and will not move.
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Place the pan on a metal rack and let the cheesecake cool in the pan for at least 1 hour. Gently transfer them to a plate or storage container. Refrigerate for 4 hours (uncovered) or overnight (covered) to fix.
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When ready to serve, top each cheesecake with whipped cream, pecans, and a bit of crushed gingerbread.
- Store: Put the cheesecake in an airtight container and refrigerate for up to 1 week.
- freeze: Put leftovers in an airtight, freezer storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
service: 1(24 in total) CheesecakeCalories: 124Kcalcarbohydrate: 17Gprotein: 4Gfat: 5GSaturated fat: 3GPolyunsaturated fats: 1GMonounsaturated fat: 2GTrans fat: 1Gcholesterol: 34MilligramsPotassium: 117Milligramsfiber: 1Gsugar: 12GVitamin A: 1353international unitVitamin C: 1Milligramscalcium: 54Milligramsiron: 1Milligrams
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