 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Pumkin cheesecake made into cupcake size cups. Individual and easy to eat, these little cheesecakes are full of flavors of the fall. Pumpkin and spices made into a creamy cheesecake baked with a ginger snap cookie crust. Read more . Everyone loves these, one of my most requested Autumn desserts. Of course this amount of filling can be made into a full 9 inch springform pan cheesecake with a graham cracker crust. Ingredients:
4 (8 oz. pks) of cream cheese softened |
1 1/2 c. sugar |
1/3 c. flour |
2 tsp. cinnamon |
1 tsp. nutmeg |
1/4 tsp. ground cloves |
1/4 tsp. all spice |
6 large eggs |
1 1/2 c. canned pumpkin puree (14 oz. can) |
1 bag of gingersnap cookies....( i prefer archway brand for a better fit in the cupcake holders) |
Directions:
1. Pre-heat oven to 325 degrees.
2. Line cupcake tins with paper liners (I like to use the decorative paper holders for the season) and add a gingersnap cookie to the bottom of each one.
3. In a large bowl beat softened cream cheese until light and fluffy.
4. Add sugar, flour and spices.
5. Beat in one egg at a time, making sure each egg is incorporated.
6. Add pumpkin puree and blend well.
7. Pour filling about 2/3 way up in the paper holders.
8. Bake for about 20-25 minutes until the tops are slightly golden and firm to the touch.
9. Cool on wire racks....the middle will sink slightly.
10. Chill and served topped with whipped cream.
11. Cover and refrigerate to store.
12. Enjoy!
|
|