Pumpkin Cheesecake Cups

⏱ 45 mins 🍽 24 cups 🏷 Dessert

These individual pumpkin cheesecakes feature a gingersnap cookie base and are baked in a muffin pan for easy serving. The filling combines cream cheese, pumpkin purée, and maple syrup with warm spices for a festive flavour. After baking, they require chilling to set perfectly. This recipe yields 24 portions, ideal for taking to a party or picnic.

Pumpkin Cheesecake Cups

Ingredients

  • 3 (8 ounce) packages low-fat cream cheese or 3 (8 ounce) packages cream cheese, i always use philadelphia brand,softened
  • 1 (14 ounce) can condensed milk, i always use eagle brand low fat
  • 1 (15 ounce) can pumpkin, not pumpkin pie filling
  • 1/4 cup maple syrup, not pancake syrup,use the real thing
  • 3 eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (or instead of cinnamon and nutmeg, use 2 teaspoons pumpkin pie spice)
  • 1/2 teaspoon salt
  • 24 gingersnap cookies

Method

  1. Heat your oven to 350 degrees.
  2. Prepare 24 muffin cups with liners and put one gingersnap cookie into each one.
  3. Using a large bowl, whip the cream cheese until it becomes light and fluffy.
  4. Slowly incorporate the condensed milk, continuing to beat until you have a smooth consistency.
  5. Stir in the pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
  6. Combine everything thoroughly.
  7. Transfer the mixture into the prepared muffin cups.
  8. Fill each cup until it is 3/4 full.
  9. Place in the oven for 40 minutes or until the centres look almost set when you gently shake the pan.
  10. Allow the cheesecakes to cool for 1 hour.
  11. Cover them and place in the refrigerator for 4 hours.
  12. Serve with whipped cream that has a light sprinkle of ground cinnamon.

Nutrition (per serving)

Sodium214200 mg

Recipe details

CategoryDessert
Authormandabears