Mini Pumpkin Cheesecakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pumpkin cheesecakes with an Oreo crust, topped with caramel pecans and chocolate drizzle. Rich, creamy, and seasonal, these are perfect for fall gatherings or as a special dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 Oreos
- 8 ounces (226g) cream cheese (room temperature)
- 1 large egg (room temperature)
- ¾ cup (183g) pumpkin puree (not pumpkin pie mix; I use Libby’s, room temperature)
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 tablespoon (7g) all purpose flour
- ½ cup caramel sauce ((optional))
- ¾ cup chopped pecans ((optional))
- ½ ounces hot fudge ((optional))
At a glance
PER SERVING · TIME 295M
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
- 25m
- Sodium
- 134mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 58mg
- Calcium
- 21mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.