Mini pumpkin cheesecakes are the perfect fall desert to get you in the mood for all things pumpkin spice! They are creamy, have a crunch in the cookie bottom and so easy to make. I know once you sink your teeth into these, you will be more excited to make them than getting a PSL! HA!
The secret to amazing mini cheesecakes, in my opinion, is making sure your cream cheese and eggs are room temperature! This ensures the batter will have a smooth consistency and not be lumpy.
Mini Pumpkin Cheesecake
*Makes 18 mini cheesecakes
Ingredients
- Two 8 ounce packages of cream cheese, softened
- 2/3 cup of sugar
- 1/2 tsp vanilla extract
- 3 eggs, at room temperature
- 1/2 cup pumpkin purée
- 1 tsp pumpkin pie spice
- 1 tbsp flour
- 18 golden Oreos or gingersnap cookies
Cheesecake Topping
- 1 cup sour cream
- 3 tbsp sugar
- 1 tsp vanilla
- candy pumpkins
Instructions
- Preheat oven to 350 degrees. Line muffin tin and place one golden oreo or gingersnap cookie at the bottom of each muffin tin.
- In a large mixing bowl, beat together cream cheese, sugar, vanilla extract, and add one egg at a time until well combined. Add in pumpkin puree, pumpkin pie spice and flour, mix until incorporated and batter is smooth
- Pour the filling mixture into muffin tins and bake for about 25-30 mins. While cheesecakes are baking, in a small bowl mix together sour cream, sugar, and vanilla
- Once cheesecakes are done baking (should be slightly brown on top, when you take them out they will start to deflate to create a well for the topping) spread the sour cream mixture over the hot cheesecakes. Let cool and chill in refrigerator for a few hours before serving. Top with candy pumpkin right before serving
What did you think?