Live Well Bake Often · by Danielle★ 4.8 (18)
Mini Pumpkin Cheesecakes
NUTRITION · PER SERVING300M COOK
CAL 8%·PRO 4%
CARBS 19G45% OF CAL
1G FIBER13G SUGAR5G OTHER
FAT 10G52% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Small creamy pumpkin cheesecakes with a three-ingredient gingersnap crust. A fall-appropriate mini dessert that's elegant enough for entertaining.
dessertamericanbaked good⚙️ food processor🥣 mixer🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 12 gingersnap cookies ((90 grams or 3/4 cup gingersnap cookie crumbs))
- 2 tablespoon (25 grams) granulated sugar
- 2 tablespoons (30 grams) unsalted butter, melted
- 8 ounces brick-style cream cheese (softened to room temperature)
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 3/4 cup (185 grams) pumpkin puree (not pumpkin pie filling)
- 1 large egg (room temperature)
At a glance
PER SERVING · TIME 300M
CAL 8%·PRO 4%
CARBS 19G45% OF CAL
1G FIBER13G SUGAR5G OTHER
FAT 10G52% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h 30m
- Cook
- 30m
- Sodium
- 118mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 31mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 270M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.