Mini Pumpkin Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pumpkin cheesecakes with a gingersnap crust, featuring a light, creamy filling bursting with pumpkin spice. These elegant mini desserts are perfect for fall entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 10 gingersnaps
- 2 to 3 Tablespoons melted, salted butter
- 1 to 2 teaspoons granulated sugar
- 1 (8-ounce) package cream cheese (, softened)
- 3/4 cup light brown sugar (, packed )
- 1 cup pumpkin puree (, homemade or canned)
- 2 Tablespoons sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream
- Caramel sauce
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 187mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.