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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

The ultimate comfort food for fall, these Mini Pumpkin Cheesecakes are creamy, spiced, and easy to make! Perfect for gatherings or as a sweet gift, they bring the flavors of autumn into every bite. Make them tonight!
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Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz cream cheese softened at room temperature
  • 3/4 cup Golden Monkfruit Sweetener see notes
  • 2 whole eggs
  • 7/8 cup canned pumpkin puree (1/2 can or 7.5 oz.)
  • 2 T sour cream
  • 1 T white whole wheat or white flour (optional)
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/3 tsp ground ginger
  • 1/4 tsp Pumpkin Pie Spice (contains cinnamon, allspice, nutmeg, ginger, mace, and cloves)
  • pinch salt
  • whipped cream for serving, if desired

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Blender

Method
 

  1. Make sure cream cheese has softened on the counter before you start the recipe.
  2. Preheat oven to 350F/180C. Put 12 foil baking cups into muffin tins and spray foil baking cups well with non-stick spray.
  3. Use a small hand mixer to cream together the softened cream cheese and Golden Monkfruit Sweetener (or sweeteners of your choice).
  4. Add eggs, one at a time, using a relatively low speed to blend the eggs into the mixture. (Don’t beat the mixture at high speed after eggs have been added.)
  5. Add canned pumpkin, sour cream, flour (if using), vanilla, ground cinnamon, ground ginger, Pumpkin Pie Spice, and salt and gently combine with mixer.
  6. Use a 1/4 cup measuring cup to divide the batter among the 12 foil baking cups (I used slightly over 1/4 cup of batter in each foil cup).
  7. Bake for 40-45 minutes, or until the cheesecakes look set and feel barely firm on top. (Don’t be alarmed when they puff up a little and then sink down slightly as they cool.)
  8. Let cool for 30 minutes, then chill for at least 4 hours or overnight.
  9. These mini cheesecakes are best served with a generous dollop of whipped cream on top.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They taste great even after a day! You can freeze these cheesecakes for up to 2 months. Just wrap them well and thaw in the fridge before serving.