Try delicious Pumpkin Cheesecake Minis. Pumpkin spice and gingersnap crust give these adorable Pumpkin Cheesecake Minis their fantastically fall flavor.
What You Need
Original recipe yields 12 servings
3 Tbsp. melted butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
3/4 cup caramel sauce
1-1/2 cups COOL WHIP Whipped Topping
12 PLANTERS Pecans
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Let's Make It
PREHEAT oven to 350˚F.
GRIND gingersnap cookies to crumbs in a food processor. Add melted butter and pulse until mixed.
LIGHTLY spray mini cheesecake pan with non stick cooking spray.
PLACE approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
BEAT cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Add egg and beat until just blended.
SPOON cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or preferably overnight. Garnish with caramel, whipped topping, pecans or other toppings of your choice.
Practice mindful eating by savoring the flavor of this cheesecake and sticking to the recommended serving size.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 0.9075g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.