{"id":12304,"date":"2017-09-14T02:00:44","date_gmt":"2017-09-14T07:00:44","guid":{"rendered":"http:\/\/livewellbakeoften.com\/?p=12304"},"modified":"2021-05-20T10:56:31","modified_gmt":"2021-05-20T15:56:31","slug":"mini-pumpkin-cheesecakes","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/mini-pumpkin-cheesecakes\/","title":{"rendered":"Mini Pumpkin Cheesecakes"},"content":{"rendered":"

These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. These are the perfect mini dessert for fall!<\/em><\/p>\n

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Fall is just around the corner and I’ve been patiently waiting to break out the pumpkin and start sharing some pumpkin recipes with you. I’ve actually been working ahead on recipes and I have some delicious treats lined up for this fall. I thought it would only be appropriate to start with these adorable Mini Pumpkin Cheesecakes.<\/p>\n

I love mini desserts because they’re perfect for potlucks, family gatherings, and the perfect size to pick up and enjoy. I especially love mini cheesecakes because you can make them the night before, pop them in the refrigerator overnight, and dessert is ready to go the next day.<\/p>\n

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For the bottom of these mini cheesecakes, I went with a gingersnap crust. I think the spices in gingersnap cookies pairs beautifully with pumpkin cheesecake. If you’re not a fan of gingersnaps or want to try something else, you can use the graham cracker crust in this recipe<\/a>.<\/p>\n

As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. When it comes to the pumpkin in this recipe, make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is just pumpkin that’s been pureed (makes sense, right?) and will list pumpkin as the only ingredient on the back of the can. Pumpkin pie filling is actually pumpkin puree that’s been sweetened with spices added to it, so be sure to use the correct one for this recipe.<\/p>\n

One important tip<\/strong>, make sure your cream cheese and egg are at room temperature before you start making these cheesecakes. Room temperature ingredients in cheesecakes always ensure a smoother and creamier filling with no lumps.<\/p>\n

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I also used a mini cheesecake pan for this recipe, here’s the same pan<\/a> that I own and here’s another one<\/a> that’s similar. If you don’t have one, you can also use a muffin pan. If you do use a muffin pan, I suggest using liners in the muffin pan so the cheesecakes are easier to remove. The cheesecakes will have some grooves on them from the liners, but they’re still delicious and bake up beautifully.<\/p>\n

You can also top these cheesecakes with anything you like. I prefer to top these with some homemade whipped cream<\/a>, salted caramel sauce<\/a>, or both. Because, why not?<\/p>\n

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Mini Pumpkin Cheesecakes<\/h2>\n