Mini Pumpkin Cheesecakes
Yields:
16
Prep Time:
20 mins
Total Time:
45 mins
Jump to recipePumpkin ain't just for pie anymore.
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Ingredients
For the Crust
- 1 1/4 cups gingersnap cookie crumbs*
- 2 Tbsp. granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling
- 12 oz. cream cheese, softened to room temperature
- 1/2 cup pumpkin puree
- 1 large egg, plus 1 large egg yolk
- 1/2 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
For the Topping
- 1 cup store-bought or homemade salted caramel
- 1/2 cup pecans, chopped and toasted
Directions
- Step 1Preheat oven to 350°. Fill a 12-count muffin pan with 12 liners and a second 12-count muffin pan with 4 liners (this recipe makes 16). Set aside.
- Step 2Make crust: Mix together cookie crumbs, sugar, and butter in a medium bowl until combined. (The mixture will be thick, coarse, and sandy.) Press a heaping tablespoon of mixture into each liner, making sure the crust is tight and compact. Pre-bake crusts for 5 minutes, then remove from oven and set aside.
- Step 3Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in pumpkin, egg and egg yolk, scraping down sides of bowl as needed. On high speed, beat in sugar, cinnamon, pumpkin pie spice, and vanilla until combined.
- Step 4Pour filling evenly into each crust, then bake until centers of pies only slightly jiggle, 18 to 20 minutes. Let cheesecakes cool at room temperature in pan set on a wire rack. Once completely cool, place pan in refrigerator for at least 2 hours.
- Step 5Once chilled, drizzle with caramel and garnish with pecans, then serve.
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