Mini Pumpkin Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bite-sized pumpkin cheesecakes with a gingersnap-pecan crust and creamy spiced pumpkin filling. Perfect for fall baking and Thanksgiving gatherings, these are irresistible individual desserts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 & 1/4 cups gingersnap cookie crumbs
- 1/4 cup pecans (, finely chopped)
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter melted
- pinch of salt
- 16 ounces cream cheese (, softened to room temperature)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs (, room temperature)
- 1 cup canned pumpkin puree
- 2 tablespoons sour cream (, room temperature)
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
- whipped cream or Cool Whip (thawed) (, for topping)
- cinnamon or pumpkin pie spice (, for dusting)
- finely chopped pecans
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 167mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 53mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.