Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes Recipe

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Anne Nunez


I found this recipe about 3 years ago in a newspaper coupon insert. I've made them every year since. A perfectly shareable fall dessert! Great for parties, meetings and secret midnight snacks.


★★★★★ 1 vote

15 Min
35 Min


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  • 18
    paper baking cups (2 1/2 inch)
  • 18
    gingersnap cookies
  • 12 oz
    cream cheese, softened
  • 3/4 c
    granulated sugar
  • 1 Tbsp
    corn starch
  • 1 tsp
    pumpkin pie spice
  • 2
  • 1 c
    solid pack pumpkin
  • 1/3 c
    light corn syrup

How to Make Mini Pumpkin Cheesecakes


  1. Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. Place 1 gingersnap in each.
  2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
  3. Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.
  4. Chill for 1 hour. Garnish as desired.

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About Mini Pumpkin Cheesecakes

Course/Dish: Other Desserts
Hashtags: #cheesecake, #pumpkin, #Fall

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