Mini Pumpkin Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cheesecakes with a gingersnap crust, creamy pumpkin-Greek yogurt filling, and warm spices. Light, tangy, and subtly spiced with autumn flavors. Perfect for fall entertaining or a personal indulgence.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 24 gingersnap cookies (plus additional crushed for garnish)
- 20 ounces reduced fat cream cheese
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 3/4 cup pumpkin puree (NOT pumpkin pie filling; I recommend Libby’s or Trader Joe’s, which are on the thicker side)
- 3/4 cup plain whole milk Greek yogurt
- 2 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon orange zest
- Chopped toasted pecans (for serving)
At a glance
PER SERVING · TIME 340M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 144mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 61mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.