Best Pumpkin Cheesecake Cups Recipes

PUMPKIN CHEESECAKE CUPS !!

Pumpkin Cheesecake Cups !! image

Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic

Provided by mandabears

Categories Cheesecake

Time 45m

Yield 24 cups

Number Of Ingredients 9

Ingredients

3 (8 ounce) packages low-fat cream cheese or 3 (8 ounce) packages cream cheese, i always use philadelphia brand,softened
1 (14 ounce) can condensed milk, i always use eagle brand low fat
1 (15 ounce) can pumpkin, not pumpkin pie filling
1/4 cup maple syrup, not pancake syrup,use the real thing
3 eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (or instead of cinnamon and nutmeg, use 2 teaspoons pumpkin pie spice)
1/2 teaspoon salt
24 gingersnap cookies

Steps:

Preheat oven to 350 degrees.
Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
In a large bowl beat cream cheese until fluffy.
Gradually beat in condensed milk until mixture is smooth.
Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
Mix well.
Spoon into muffin cups.
Fill 3/4 full.
Bake for 40 minutes or until center appears nearly set when shaken.
Cool 1 hour.
Cover and refrigerate for 4 hours.
I served with whipped cream that was lightly dusted with ground cinnamon.

PUMPKIN CHEESECAKE CUPCAKES

Pumpkin Cheesecake Cupcakes image

After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.

Provided by Cassandra

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 24

Number Of Ingredients 17

Ingredients

1 (4.8 ounce) package graham crackers
2 tablespoons ground ginger
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ cup packed brown sugar
1 (15 ounce) can pumpkin puree
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
¼ teaspoon salt
3 eggs
1 cup sour cream
3 tablespoons confectioners' sugar, or to taste
1 tablespoon vanilla extract
1 pinch ground cinnamon, for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g

PUMPKIN CHEESECAKE

Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.