Mini Pumpkin Cheesecakes (Easy Fall Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mini pumpkin cheesecakes with a buttery Biscoff cookie crust and warm spices. They're baked in a muffin pan without a water bath and can be made ahead for stress-free entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cup speculoos or Biscoff cookie crumbs
- ¼ cup unsalted butter
- 12 oz full-fat cream cheese (1½ blocks) (room temperature)
- ⅔ cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1½ tsp pumpkin pie spice ((1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and a pinch of ground clove))
- 1 cup heavy cream (, chilled)
- 2 tbsp powdered sugar (, sifted)
- extra cinnamon or pumpkin pie spice for dusting
At a glance
PER SERVING · TIME 48M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 18m
- Sodium
- 199mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.